Mushroom Truffle Risotto

Cook the Mushrooms

1. In a large skillet or braiser pan over medium heat, melt 2 tbsp butter and add in clean mushrooms. Saute the mushrooms for 5 minutes, until they begin to gain a little color, then add 1/2 tsp kosher salt.
2. Let the mushrooms release their water, this will take anywhere from 5-10 minutes and once the pan runs dry add more of the unsalted butter so the mushrooms can crisp up. Stir them very rarely, they need to touch the pan to get the maillard reaction going and turn golden brown.
3. Once the mushrooms are browned and starting to crisp up around the edges, scoop them up with a slotted spoon and remove them to a paper towel lined plate. Set aside.

Make the Truffle Risotto

1. In a medium-sized saucepan, bring the chicken broth to a simmer over medium-high heat. Then keep the hot broth over low heat and covered with a lid until you're ready to use it.
2. In the large skillet, melt 2 tablespoons of truffle butter over medium heat. Add in shallots, thyme, and truffle spread and saute until the shallots translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute.
3. Add in the risotto rice, stirring to coat each grain with the butter, and cook for 1 minute to toast. Add the quarter cup of white wine, if using, or replace the wine with a quarter cup of chicken stock. 
4. For the next twenty five minutes or so, pour a cup of the hot chicken stock at a time into the rice and stir it in. Let the rice soak up the stock, stirring in another cup of chicken broth just before the rice dries out.
5. When the rice is cooked through and creamy, turn off the heat. Mix in the parmesan cheese and the last tablespoon of truffle butter. Add more than 1/2 cup of cheese if desired. 
6. Taste, then season with salt and freshly ground black pepper to taste.
7. Mix in or top the risotto with the pan seared mushrooms.
8. Serve the mushroom and truffle risotto hot and garnish with more parmesan cheese, if desired.