Instructions
- **Bone Marrow Butter:** Roast 2 beef marrow bones at 400°F (200°C) for 20-25 minutes, until softened. Scoop out the marrow and whip with 4 tbsp softened unsalted butter until smooth and creamy. Season with a pinch of Fleur de Sel.
- Heat the Homemade Chicken Stock in a saucepan and keep warm over low heat.
- In a large, heavy-bottomed pot or Dutch oven, heat the Brown Butter over medium heat. Add the Shallot and cook until translucent, about 3 minutes.
- Add the Garlic and cook for 30 seconds, until fragrant.
- Add the Carnaroli Rice and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
- Pour in the Dry White Wine and cook, stirring, until it is absorbed.
- Add 1 cup of the warm Chicken Stock to the rice and stir constantly until it is absorbed. Continue adding stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
- While the rice is cooking, sauté the Chanterelle, Morel, Oyster, and Black Trumpet Mushrooms in a separate pan with a little brown butter until browned and softened.
- Once the rice is creamy and al dente, stir in the sautéed Mushrooms, Parmigiano-Reggiano, and Bone Marrow Butter. Season with Fleur de Sel and White Pepper to taste.
- Finish with a drizzle of Black Truffle Oil and shave Fresh Black Truffle over the risotto. Serve immediately.
