Truffle Mushroom Risotto with Parmigiano-Reggiano Foam

INGREDIENTS

• 4 cups chicken or vegetable broth
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil • 1 small shallot, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 8 oz mixed wild mushrooms, sliced
• 1/4 cup finely grated Parmigiano-Reggiano
• 1 tbsp white truffle oil
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• Chopped fresh parsley, for garnish

DIRECTIONS

1. In a saucepan, bring the broth to a simmer. Keep warm over low heat.
2. To prepare the foam, combine grated Parmigiano-Reggiano and heavy cream in a small sauspaan, Warm over low heat until cheese is melted. Blend with an immesion blender until frothy. Season with salt, keep warm.
3. In a large saucepan, heat 1 tbsp butter and olive oil over medium heat, Add shallot and cook until soffened, about 2 minutes.
4. Stir in the rice and cook for 1-2 minutes until lightly toasted. Add wine and cook until absorbed.
5. Add a ladleful of warm broth to the rice, stirring until absorbed. Continue adding broth, a ladieful at a time, until rice is tender and creamy, about 18-20 minutes.
6. Meanwhile, in a separate pan, melt remaining 1 tbsp butter. Add mushrooms, season with salt and pepper, and saute until browned and tender, about 5 minutes.
7. Stir mushrooms, grated Parmigiano-Reggiano, and truffle oil into the risotto. Adjust seasoning with salt and pepper.
8. To serve, spoon the foam onto the risotto and garnish with parsley.