Truffle and Mushroom Risotto

Bring 5 quarts of mushroom stock to a boil and let simmer. In a large flat-bottomed pan, add olive oil and onion. Saute onion until just translucent. Add in carnaroli or arborio rice and saute over high heat until rice begins to become toasted and fragrant. Deglaze with the white wine, stirring constantly, and scraping the bottom for any light fond (bits at the bottom).

Add one ladel of mushroom stock to the risotto at a time, stirring constantly. Reduce heat to medium high. Increments will vary, the risotto should look loose as it cooks. As the risotto absorbs the mushroom stock, it will thicken. When this happnes, add another ladle or two of mushroom stock and continue stirring, paying close attention to the bottom of the pan.

Taste along the way to check for doneness. Once the risotto is close to al dente (firm but not mushy, and where each grain of rice is still distinct), remove from heat and add cooked mushrooms, truffle butter, parmesan, crème fraîche, lemon zest, and lemon juice.

Season with salt to taste.

Prior to serving, inspect the thickness of the risotto and adjust accordingly using any leftover mushroom stock. Serve alongside the reserved cooked mushrooms, parmesan and optional freshly shaved truffle.

Serve with your favorite V. Sattui Chardonnay or earthy red wine