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Creamy Mushroom Truffle Risotto Recipe Recipe | Sweet Tea + Thyme
Ingredients
- 6 tablespoon unsalted butter
- 8 oz baby bella mushrooms quartered
- 8 oz king trumpet mushrooms sliced lengthwise
- 8 ounces oyster mushrooms separated
- 1 large bouquet beech mushrooms separated
- 1 medium lion mane mushroom sliced
- teaspoon kosher salt
- 56 cups chicken broth
- 3 tablespoon black truffle butter
- 2 teaspoon black truffle spread
- 1 medium shallot or small yellow onion finely diced
- teaspoon fresh thyme leaves
- 4 cloves garlic minced
- 1 cup uncooked arborio rice
- cup dry white wine optional
- cup parmesan cheese freshly grated
- Kosher salt and freshly cracked black pepper to taste
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