Porcini Risotto With Truffle Oil | Emerils.com

Ingredients

• 6 1/2 cups Porcini Mushroom Stock
• 1/2 cup olive oil
• 8 ounces shiitake mushroom caps, sliced
• 6 ounces cremini mushrooms, sliced
• 6 ounces button mushrooms, sliced
• 2 teaspoons salt, or to taste*
• 1/2 teaspoon freshly ground black pepper
• 1 3/4 cup finely chopped onion
• 1/2 cup minced shallot
• 1 2/3 cups Arborio rice
• 1/2 cup white wine
• 1 tablespoon chopped thyme
• 1/4 cup finely chopped porcini mushrooms (reserved from making porcini stock)
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/4 cup sliced almonds, toasted
• 1 tablespoons truffle oil, plus more for garnishing
• 1 cup Parmegiano-Reggiano cheese, plus more for garnishing if desired
• 2 tablespoons chopped fresh chives