Instructions
- Heat Chicken Broth in a saucepan and keep warm.
- In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp Olive Oil over medium heat. Add Yellow Onion and cook until softened, about 5 minutes.
- Add Arborio Rice and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
- Pour in Dry White Wine and cook, stirring, until absorbed.
- Begin adding warm Chicken Broth, 1 cup at a time, stirring constantly. Allow each cup of broth to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
- While the risotto is cooking, prepare the Mushrooms. In a separate skillet, heat 2 tbsp Olive Oil over medium-high heat. Add Cremini Mushrooms and Shiitake Mushrooms and cook until browned and softened, about 8-10 minutes. Add Garlic and Thyme during the last minute of cooking.
- Stir the cooked Mushrooms into the risotto. Add Butter and Parmesan Cheese and stir until melted and creamy.
- Stir in Truffle Oil. Season with Salt and Black Pepper to taste. Serve immediately.
