Risotto
1/4 c White wine
1 c Arborio rice
1.5 c Chicken stock
1 tbs Butter
1/2 small onion diced
1/4 c Shredded parmesan cheese
Salt to taste
Mushrooms
3/4 lb mixed mushrooms (portobello, crimini, shitake, etc.)
1 clove garlic
1 tbs butter
1/4 tsp thyme
1 tbs truffle oil
1/4 c white wine
salt and pepper to taste
Garnish
Fresh Black Truffle, shaved
2 c Green tea
Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
Meanwhile, in a medium sauté pan, melt 1tbs butter and 1 tablespoon truffle oil over medium high heat. Add mushrooms and season with salt and pepper. Saute mushrooms over medium heat until softened and then add garlic and thyme. When garlic is fragrant, about 30-45 seconds, add white wine and cook until most of the wine is evaporated. Check seasoning and set aside.
In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.
Add the wine and cook while stirring, until the liquid is fully absorbed. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed. Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.
