Wild Mushroom Risotto

• Ensure the chicken stock is at a constant warmed temperature (not simmering or boiling)
• Heat 1 tbsp of the olive oil in a medium skillet over high heat.
• Once at temperature, add half of the onion and half of the garlic and fry for approx 5 minutes or until translucent
• Add wild mushrooms, butter, thyme and parsley. Cook for approx 5 minutes, stirring regularly until mushrooms are slightly browned.
• In a separate container, add 1 cup of the heated chicken stock to the dried porcini mushrooms, allowing them to re-hydrate. Approx. 5 minutes. Once re-hydrated , drain and chop the mushrooms (see next step)
• Re-add the drained chicken stock. Strain if needed
• Add the porcini mushrooms to the pot of wild mushrooms.
• Add the truffle oil and allow to cook for approx 2 minutes
• Season with salt and pepper
• Remove from heat and set aside

Risotto Rice

• Coat a large frying pan with remaining 2 tbsp olive oil
• Saute remaining onions and garlic over medium heat.
• Add rice to the pan and coat with oil in the pan. Approx 1 minute
• Add wine and continuous stirring until wine is absorbed
• Continue stirring and add the remaining chicken stock in small increments (approx 1 cup at a time). Total time of cooking should be around 20 minutes
• Add mushroom mixture back and add Parmesan
• Season to taste