Ingredients:
8 cups low-salt chicken broth
4 tablespoons butter
1 tablespoon olive oil
2 cups minced mushrooms
1 cup slice scallions
2 cups arborio rice
1 cup dry white wine
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Optional: 1 teaspoon truffel salt (sold in Williams Sonoma)
Bring broth to simmer in saucepan over medium heat. Reduce heat to low and keep warm.
Heat butter and olive oil in large pot over medium heat. Saute scallions and mushrooms for 5 minutes, stirring occasionally. Stir in rice. Add wine. Increase heat to high. Cook, stiring frequently, until almost all liquid is absorbed (about 2 minutes). Add broth, 1 cup at a time, cooking until almost all broth is absorbed before adding more, stirring frequently, until rice is tender but still firm (about 20 minutes). Pour in heavy cream and stir. Add Parmesan cheese and stir until absorbed. Just before serving, add truffle salt and stir until incorporated.
