Creamy Mushroom Risotto with Truffle Oil

Method

1. Clean the mushrooms by wiping them with a damp paper towel (do not wash them with water). Slice them thinly.
2. Peel and finely chop the onion, garlic, and thyme. Set aside.
3. Place a wide, shallow pot over high heat and let it get very hot. Add 2-3 tablespoons of olive oil, then add the sliced mushrooms, thyme, salt, and pepper. Cook for 6-7 minutes, stirring occasionally.
4. Transfer the cooked mushrooms to a bowl and set aside.
5. Add the remaining olive oil to the same pot, along with the chopped onion and garlic. Sauté until the onion is caramelized and golden.
6. Add the arborio rice and stir for 2-3 minutes until it turns lightly golden. This helps the rice stay firm and not become mushy.
7. Pour in the white wine and let it evaporate completely, scraping any browned bits from the bottom of the pot.
8. Add the chicken bouillon cube and begin adding the water in batches, stirring frequently. Cook for 10-13 minutes, until the rice is tender and has absorbed most of the liquid.
9. Stir in the reserved mushrooms and cook for another 1-2 minutes to heat through.
10. Remove the pot from the heat. Add the grated parmesan, truffle oil, and cold butter cubes. Stir vigorously until the butter melts and the risotto becomes creamy.
11. Fold in the finely chopped chives and let the risotto rest for a minute to thicken.
12. Serve the risotto in bowls, topped with extra sautéed mushrooms (if using), a sprinkle of fresh chives, and freshly ground pepper.