Ingredients
1/4 cup extra-virgin olive oil
1/4 cup unsalted butter
2 shallots, minced
1/4 to 1/2 pound fresh chanterelle mushrooms, stemmed and sliced
3 sprigs fresh thyme, leaves only
1 fresh bay leaf
2 cups vermouth or white wine
Sea salt and freshly ground black pepper
2 cups vialone nano rice or arborio rice
6 cups chicken stock
3 tablespoons fresh parsley, minced
1/2 cup Parmesan
1 ounce fresh white truffles or white truffle and porcini mushroom cream (Urbani brand), optional
Directions
Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
Pour 1 cup of the vermouth or white wine into the pan, and bring the liquid to a simmer, allowing the liquid to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of vermouth or white wine and let evaporate.
Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
Fold the mushrooms back into the rice, stir in the Parmesan and parsley, and finally season with salt and pepper.
Serve immediately with with slices of white truffle or a dollop of truffle cream, if available.
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