Wild Truffle Mushroom Risotto

• 4 Tablespoons Butter, Divided
• 8 ounces, weight King Trumpet Mushrooms, Trimmed, Stalks Sliced 1/4 Inch-thick, Tops Left Whole Or Halved If Large
• 2 sprigs Thyme, Divided
• 1- 1/2 teaspoon White Truffle Oil, Divided, Plus More For Drizzling
• 4 ounces, weight Brown Beech Mushrooms, Trimmed
• 3 ounces, weight Golden Enoki Mushrooms, Separated Into Small Bundles
• 2 whole Medium Shallots, Diced
• 1 clove Garlic, Minced
• 1 cup Arborio Rice
• 1 cup Dry White Wine
• 1 quart Low-sodium Chicken Or Vegetable Stock, Warmed
• 1/4 cups Freshly Grated Parmigiano Reggiano Cheese
• 2 Tablespoons Parsley, Finely Chopped, For Garnish

1. Heat a large saute pan over medium to medium-high heat.
2. Add 2 tablespoons butter, followed by trumpet mushrooms and 1 sprig of thyme.
3. Saute 56 minutes or until starting to brown, then season with salt and pepper.
4. Cook an additional 23 minutes or until well-browned and cooked through.
5. Stir in 1 teaspoon of truffle oil and set aside.
6. Add another 1/2 tablespoon of butter to the pan, followed by the beech mushrooms and remaining sprig of thyme.
7. Season with salt and pepper after about 2 minutes and cook an additional 23 minutes or until browned and cooked through.
8. Stir in remaining 1/2 teaspoon of truffle oil and set aside, reserving thyme in the pan.
9. Add another 1/2 tablespoon of butter to the pan, followed by the enoki mushrooms.
10. Season with salt and pepper, and saute about 2 minutes total or until browned.
11. Drizzle with truffle oil and set aside with the other mushrooms.
12. Reduce heat to medium and add remaining tablespoon of butter to the pan.
13. Add shallots, season with salt and pepper and saute 23 minutes or until translucent.
14. Stir in garlic and cook 1530 seconds.
15. Add rice, season lightly with salt and pepper and saute 23 minutes or until opaque.
16. Pour in wine in 2 additions, stirring constantly until mostly absorbed.
17. Add stock, 1 ladleful at a time, stirring constantly until mostly absorbed before each addition.
18. Maintain heat at a rapid simmer, but not at a full boil.
19. This process should take 2530 minutes.
20. The rice should be tender and creamy, but still slightly al dente.
21. The dish should also be a little loose and liquidy, or allonda (flowing like waves) in Italian.
22. Stir in cheese and gently fold in the mushrooms.
23. Taste and adjust seasoning, if needed.
24. Finish with a drizzle of truffle oil and garnish with parsley.
25. Enjoy.
26. Note: Any combination of mushrooms can be used in the dish, however, cooking times may vary.
27. A total of 12-16 ounces of mushrooms is sufficient per 1 cup of rice.

butter, mushrooms, thyme, oil, weight brown beech mushrooms, mushrooms, shallots, clove garlic, rice, white wine, chicken, freshly grated parmigiano reggiano cheese, parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/wild-truffle-mushroom-risotto/ (may not work)