Wild Mushroom Risotto

• 6 1/2 cups chicken stock , or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water
• 1 tablespoon olive oil
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
• 1/3 cup finely chopped shallots (about 2)
• 1 1/2 cups Arborio rice* (10 oz)
• 1/2 to 1 teaspoon white truffle oil* (optional)
• 1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
• 1 teaspoon chopped fresh chives

1. Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
2. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes.
3. Season with salt and pepper, then transfer to a bowl.
4. Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes.
5. Add rice and cook, stirring, 1 minute.
6. Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed.
7. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes.
8. (Save leftover stock for thinning.)
9. Remove from heat and stir in remaining tablespoon butter, sauteed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste.
10. If desired, thin risotto with some of leftover stock.
11. *Available at specialty foods shops and cooking.com.

chicken stock, olive oil, butter, fresh wild mushrooms, shallots, arborio rice, truffle oil, fresh chives

Taken from www.epicurious.com/recipes/food/views/wild-mushroom-risotto-108515 (may not work)