Wild Mushroom Risotto
6 1/2 cups vegetable stock
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
1/4 Ib fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
cup finely chopped shallots (about 2)
1 1/2 cups Arborio rice* (10 oz)
1/2 teaspoon to 1 white truffle oil* (optional)
1 1/2 ounces finely grated Parmigiano-Reggiano (¾ cup)
1 teaspoon chopped fresh chives
Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed.
Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes.
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffe oil to taste, cheese, chives, and salt and pepper to taste.