Baby Bella Truffle Risotto

WHAT'S IN IT:

• 3/4 - 1 lb fresh mushrooms, cleaned and sliced 
• 1 Vidalia onion (or yellow onion)
• 3 garlic cloves, minced
• 2 tbsp fresh chopped thyme
• 2 tbsp fresh chopped parsley
• 1 cup risotto
• 1/2 cup dry white wine
• 1 quart chicken stock (homemade stock is the way to go!)
• 1/2 cup fresh Parmesan cheese, grated
• EVOO
• 1 tbsp unsalted butter
• 2 tsp white truffle oil
• Salt and fresh cracked pepper (white truffle salt is delicious if you have it, but not essential)
• Optional: 1 lb chicken breasts, cooked on the stovetop with EVOO, garlic, salt and pepper. Shredded and added to risotto when done.

MAKE IT:

• Add 2 tbsp of EVOO to a sauté pan over medium heat. Dice the onion and add half of it to the pan, reserving the other half for later. Add 2 cloves of minced garlic, thyme, parsley and a pinch of salt and pepper. Sauté these together for a minute and then add the cleaned, sliced mushrooms. Cook all of these together for about 5 minutes until the onions are translucent. Pour these into a bowl and set aside.
• In the same sauté pan on medium heat, add 2 tbsp of EVOO, 1 clove of minced garlic, butter, and the other half of the diced onion. When the onions are about half way cooked (2-3 minutes), add the wine. Let this reduce down for about 3-4 minutes then add the risotto. Stir continuously so all of the risotto is covered with the liquid, and let this cook (while still stirring) for about 3 minutes. When the risotto appears to have absorbed most of the liquid, add some of the warm chicken stock (about 1/4 cup at a time but does not need to be exact). Continue adding the chicken stock 1/4 cup at a time and string continuously until the risotto is fully cooked (will take anywhere from 20-30 minutes). 
• When the risotto is fully cooked (just taste it - that's the best way to know!) add the truffle oil and grated parmesan cheese, and stir together until it is all melted.  Mix in the mushrooms that we set aside earlier and you're done!
• Note: Making risotto is not hard like most people think. It just takes patience and a little muscle. You can't rush this by turning up the heat or the consistency of the risotto will not be smooth and creamy like you want. Just set aside some time and you will have yourself a fantastic risotto dish.