Serves 2 as a main course or 4 as a side dish
3 ½ c. beef or vegetable broth
¼ c. dry red wine (Silver Thread Pinot Noir or Blackbird recommended)
2 T. light olive oil
½ lb. sliced mushrooms (any variety)
1 c. Arborio rice
¼ c. parmesan cheese
1 T. black truffle-infused olive oil, if desired
1/4 c. frozen peas, cooked, for garnish, if desired
1 T. chopped flat leaf parsley for garnish, if desired
1.) Heat broth and wine to simmering in a medium pot on medium-high heat.
2.) Heat oil in a skillet on medium heat. Add mushrooms and sauté, stirring frequently, 5-8 min. until browned and slightly crispy. Remove mushrooms from skillet and reserve on a plate nearby.
3.) Add risotto to skillet; cook and stir 2 min. Reduce heat to medium-low. Add one-third of the simmering stock, constantly stirring with wooden spoon. Continue cooking until all liquid is absorbed. Repeat twice, adding one-third of the stock and stirring constantly until stock is absorbed and mixture is creamy after each addition.
4.) Stir in cheese and mushrooms; season to taste with salt and pepper. Garnish with a drizzle of black truffle oil, peas and parsley, if desired.