Truffle Mushroom Risotto | Thyme & Table

Ingredients

• 2 leeks
• ¾ cup heavy cream
• 1 lb shiitake mushrooms – sliced
• 2 large onions – thinly sliced
• 1 stick of butter – divided
• 1 Tbsp white truffle oil
• 1 tsp fresh thyme leaves – minced
• 1 ½ cups arborio rice
• ½ cup white wine
• 4 cups vegetable stock
• ½ cup freshly grated parmesan
• Salt and pepper to taste
• Chopped parsley for garnish