• 1 pound cremini mushroom
• 5 cups chicken stock
• 3 shallots sliced
• 4 cloves of garlic
• 2 bay leaves
• 2 spring thyme
• 2 ounces butter
• 1 teaspoon truffle oil

Risotto Method:

1. 1. Begin by sautéing lobster mushroom in butter with fresh thyme, salt, pepper, and 1/4 of the chives. Set aside.

2. In a sauce pot, bring chicken stock to a simmer.

3. In a separate, thick bottom sauce pot, place 2 ounces of butter over medium high heat.

4. Add onions to the butter and sweat briefly.

5. Add rice to the onions and toast rice for about 4-5 minutes.

6. Begin to add the stock to the rice 4-5oz at a time. Using a wooden spoon stir constantly.

7. Repeat step #6 for approximately 12-14 minutes, stirring constantly.

8. Once the rice has reached “al dente”, add sautéed mushroom, mascarpone, parmesan cheese and allow to cook for 1 minute.

9. Add butter and emulsify.

10. Adjust seasoning with salt and pepper.

11. Place risotto on a serving platter and garnish with fresh chives, and grated parmesan cheese.

Mushroom Broth Directions:
Slice mushrooms, roast in a sauté pan with olive with remaining ingredients except the chicken stock. Cook for about 15 minutes until you get a nice brown color, add chicken stock and cook until you have 1 cup of mushroom broth remaining. Add butter, truffle oil and froth with a hand blender. Cover the risotto with two spoons of sauce on the risotto.