Name: Wild Mushroom Risotto With Truffle Oil
Cook time: 1 hour 15 minutes
Total time: 5 hours (includes making stock)
Yield: Makes 4 side-dish servings
Ingredients: 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

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Bourdain embellishes this risotto with black truffle shavings, but we thought it was delicious even without them. We opted for a cost-effective alternative — drizzling the risotto with truffle oil just before serving. This recipe is an accompaniment for Braised Veal Shanks.

Recipe notes

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