Wild Mushroom Risotto

Make something good.

1. 01

   Bring the vegetable stock to a gentle simmer and keep warm. The grocery cost includes the entire starting quantity of stock.

2. 02

   Heat the olive oil with one-quarter of the butter. Sauté the trimmed fresh porcini mushrooms until browned and their released liquid has evaporated, about 4 minutes. Add part of the listed salt and pepper, then set aside.

3. 03

   Melt half the original butter quantity in the same pan. Cook the shallots until softened, about 3 minutes, then stir in the dried Arborio rice for about 1 minute.

4. 04

   Add enough warm stock to loosen and cover the rice. Stir frequently at a steady simmer. As each addition is absorbed, add another small ladleful; use smaller additions for smaller portions.

5. 05

   Continue until the rice is tender and creamy, using the source 16–18 minutes as a guide. Remove from the heat and stir in the remaining one-quarter butter, mushrooms, Parmesan, chives and remaining listed seasoning. Optional truffle oil is excluded from the base budget; add only if separately chosen.