Truffle-scented Mushroom Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 8 ounces thinly sliced cremini mushrooms (a.k.a. baby portabello)
• 2 cups arborio rice
• 5 -6 cups chicken broth or 5 -6 cups stock
• 1 cup dry wine
• 1/3 teaspoon dried thyme (or 1 tsp. fresh if available)
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup whole milk
• 2 teaspoons chopped fresh parsley
• 2 ounces boursin cheese or 2 ounces other soft herb-infused cheese
• 2 teaspoons truffle oil
• 4 ounces chopped prosciutto (optional)

Recipe

• 1 in a medium saucepan, bring chicken broth to a simmer and keep warm over low heat.
• 2 in a large, heavy saucepan, melt butter over medium-high heat. add onions and garlic, and cook, stirring until soft, about 3 minutes.
• 3 add the mushrooms and thyme. cook, stirring gently, about 4 minutes.
• 4 add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute.
• 5 add the wine and cook, stirring, until nearly evaporated.
• 6 using a ladle, add about 3/4 cup of broth to rice mixture. cook, stirring frequently, until the stock is mostly absorbed. add another ladle-full of stock each time the previous addition is nearly absorbed, until the rice is tender and creamy, about 18 to 20 minutes.
• 7 add milk, boursin, and parsley. mix until creamy.
• 8 remove from heat. season with pepper to taste. stir in truffle oil.
• 9 serve immediately, topping each portion with proscuitto.