Black Trumpet & Truffle Risotto

Heat the chicken broth in a saucepan and keep warm over low heat.

Heat the olive oil and 1 tbsp of the butter over medium heat in a large skillet. Add the onion and garlic and cook, stirring constantly, until translucent, about five minutes.

Add the Black Trumpet mushrooms and continue to sauté for about four minutes. Add the rice and stir until it is coated thoroughly with the oil.

Use a ladle to add about one cup of the warm broth to the mixture. Cook, stirring, until the liquid is absorbed. Add the remaining broth, a cup at a time, continuing to stir constantly, allowing the rice to completely absorb the broth before each additional ladle is added. This should take about 40 minutes total. If necessary, continue adding more hot stock or water until the rice is cooked to the proper consistency. The risotto should be "al dente" - firm, but creamy.

Remove from heat and stir in the remaining butter and the Parmesan cheese. Top with a drizzle of the truffle oil and serve immediately.