Portobello & Cremini White Truffle Risotto

• 1 1/2 lb. cremini & portobello mushrooms, sliced

• 3 cloves garlic, minced

• 1 onion, minced

• 1 celery stick, minced

• 3 tbsp. olive oil

• 2 tbsp. unsalted butter

• 3 sprigs fresh thyme

• 1 1/2 cups Arborio rice

• 5-6 cups (about) chicken or vegetable stock

• 1 cup dry white wine

• 2 tbsp white truffle cream (optional)

• 1 lemon

• 1/4 cup grated Parmesan cheese, for serving

Heat a large skillet on medium heat. Add the 2tbsp. olive oil and warm it up for 2-3 minutes till shimmering. Add in the garlic, cook for 1 minute till it starts to soften. Add in the mushrooms and thyme. Cook till the mushrooms are done, about 4-6 minutes.

In a small saucepan keep the stock on low heat. It’s important that the stock be warm to help activate the starch in the rice and create the creamy texture. Melt butter with 1 tbsp. olive oil in heavy large saucepan over medium-low heat. Add onion and celery, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir the truffle cream. Transfer risotto to serving bowl. Top with the mushroom mixture and a squeeze of fresh lemon juice. Pass additional Parmesan cheese alongside, if desired.

Serves 6

Pairs beautifully with a Mauro Molina Winery Barbaresco - cherry, rose petals, leather, tar and red licorice, earthy fresh and balanced. Oh so delicious and beautifully comforting on a cold fall night.