Mushroom & Truffle Risotto - elle cuisine

Ingredients

• ½ lb butter (1/4 lb)
• 1.5 lbs fresh wild mushrooms, roughly chopped (best to get a blend shitake, oyster, king oyster, cremini, portabello or porcini, hen of the woods, chanterelle, morel
• ½ L Arborio rice (approx. 1.5 cups)
• ¼ L diced Vidalia onions or shallots (approx. ½ cup)
• ¼ L diced leeks (approx. ½ cup)
• 1.5 L chicken or mushroom stock (do not use regular vegetable stock)
• ¼ L white wine (approx. ½ cup)
• ½ L grated parmesan
• ¼ L EVOO (approx. ½ cup)
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh chives (or spring onion tips)