Wild Mushroom Risotto – Fustini's Oils & Vinegars

Ingredients

• 9 ½ tablespoons butter, divided
• 1 cup wild mushrooms, (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake)
• large mushrooms sliced, small mushrooms halved or quartered
• 7 cups (about) chicken broth or mushroom broth
• 1 tablespoon Fustini’s Sage and Wild Mushroom olive oil
• ¾ shallots diced
• 1 ¼ cups arborio rice (8 to 9 ounces)
• ¼ cup dry white wine
• ¼ cup Fustini’s Black Truffle Balsamic
• ¼ cup grated Parmesan cheese plus additional for serving (optional)