Wild Mushroom Risotto

Ingredients

• •2 1/2 tablespoon olive oil
• •1 small yellow onion, diced
• •8 oz shiitake or cremini mushrooms, cleaned and sliced (if using shiitakes, discard stems)
• •1 tbsp garlic, roughly chopped
• •3/4 cup arborio rice
• •1/2 cup dry white wine
• •3 1/2 cup vegetable stock (or chicken stock)
• •3/8 cup Parmesan cheese, grated, divided use
• •1/2 tsp thyme
• •1 tbsp unsalted butter
• •Salt and freshly ground pepper
• •Truffle oil, for drizzling, optional
• •1 tbsp parsley, chopped

Steps

1. 1Heat the olive oil in a large pot over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes (add a splash more oil if necessary). Add the garlic and cook for 2 minutes more.
2. 2Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly until the liquid is absorbed, 2 to 3 minutes. Add the stock, reduce the heat to medium, and cook, stirring occasionally, until the stock is absorbed, the rice is just tender, and the risotto is creamy. The total cooking time is 20 to 25 minutes.
3. 3Stir in 1/4 cup cheese, the thyme, and butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with salt and pepper to taste.
4. 4Divide the risotto between 2 large bowls and drizzle with truffle oil, if desired. Sprinkle with the remaining cheese and the chives.