Name: Wild Mushroom Risotto With Truffle Oil
Cook time: 1 hour 15 minutes
Total time: 5 hours (includes making stock)
Yield: Makes 4 side-dish servings
Ingredients: 6 1/2 cups chicken stock , or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water; 1 tablespoon olive oil; 1/2 stick (1/4 cup) unsalted butter; 1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped; 1/3 cup finely chopped shallots (about 2); 1 1/2 cups Arborio rice* (10 oz); 1/2 to 1 teaspoon white truffle oil* (optional); 1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup); 1 teaspoon chopped fresh chives

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Photo by Chelsea Kyle

Bourdain embellishes this risotto with black truffle shavings, but we thought it was delicious even without them. We opted for a cost-effective alternative — drizzling the risotto with truffle oil just before serving. This recipe is an accompaniment for Braised Veal Shanks.

Recipe notes

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