Truffle Risotto

Instructions

• Treat yourself and your family to incredibly creamy goodness with this truffle-flavored risotto.

  Step 1

• Bring broth to boil in saucepan set over high heat. Reduce heat to low to maintain heat.

  Step 2

• Melt 2 tbsp butter in large high-sided skillet set over medium-high heat; cook mushrooms, and 1/4 tsp each salt and pepper for 8 to 10 minutes or until tender and starting to brown. Remove from pan.

  Step 3-Reduce heat to medium. Add remaining butter to skillet; cook shallots for 3 to 5 minutes or until tender. Stir in rice, and remaining salt and pepper. Cook, stirring, for 2 or 3 minutes or until rice is well coated.

  Step 4

• Add wine; cook, stirring frequently, for 2 to 3 minutes or until most of the liquid is absorbed.

  Step 5

• Add 1 cup broth to skillet; cook, stirring frequently, until all of the broth is absorbed. Cook for about 15 minutes, gradually adding remaining broth, 1 cup at a time, and stirring frequently after each addition until all of the broth is absorbed before the next addition. Stir in asparagus and sautéed mushrooms; cook for 10 to 15 minutes or until asparagus and rice are tender.

  Step 6

• Remove from heat; stir in Parmesan and lemon juice. (If risotto is too thick, stir in more broth or water.) Sprinkle with chives and drizzle with truffle oil. Serve with extra Parmesan. Serve immediately.

  Recipe Tip:

  If shimeji mushrooms are unavailable, substitute a medley of your favorite mushrooms. Try a mix of cremini, oysters and shiitake mushrooms.