First made this very easy and very awesome risotto with Team Galit. It was well paired with Parmesan Croutons. Has since become our standby ‘gourmet’ meal for VIPs.

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onions
• Salt
• Freshly ground white pepper
• Freshly ground black pepper
• 6 cups chicken stock
• 1 teaspoon chopped garlic
• 1 pound (2 cups) Arborio rice
• 1/3 pound assorted exotic mushrooms, such shiitakes, chanterelles, or oysters, de-stemmed, wiped clean and chopped (about 2 cups)
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons chopped green onions, green part only
• 2 tablespoons white truffle oil
• Medium black truffle, for shaving (can be skipped to save $50)

Directions:

1. In a large saute pan, over medium heat, heat the oil.
2. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes.
3. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
4. Add the rice and simmer for 10 minutes, stirring constantly.
5. Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.
6. Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from the heat.
7. Spoon the risotto in the center of each shallow bowl.

Garnish with the croutons and shaved truffles.