Saffron Risotto with Wild Mushrooms and Baby Artichokes - Recipes from the San Diego Jewish Food Festival - San Diego Jewish Food Festival

Ingredients

• 2 tbls butter
• 2 tbls olive oil
• 2 cups Arborio rice
• 1/2 finely diced small onion
• 3 cloves finely diced garlic
• 1 cup white wine
• 6 cups of chicken or vegetable stock
• 1/2 cup Parmesan Reggiano
• 2 tbls butter to finish
• 2 tbls white truffle oil to finish (avail at specialty markets)
• Salt and pepper to season