Black truffle and mushroom risotto | Augusto

Ingredients

• 2 tbsp Augusto Extra Virgin Olive Oil
• 32 ounces chicken broth
• 1 tbsp butter
• 2 tbsp shallot, minced
• 1 cup arborio rice
• 1/4 cup white wine
• 1/2 cup shiitake mushrooms, stems removed & thinly sliced
• 2 tbsp Augusto Black Truffle Extra Virgin Olive Oil
• 1/4 cup Freshly grated parmesan cheese
• 2 tbsp Italian flat leaf parsley, chopped