Lolla

Step 1. In a medium saucepan, bring the vegetable stock to a low simmer and keep it warm throughout the cooking process.

Step 2. In a wide, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and sauté until browned and the moisture has evaporated (about 8 minutes). Season with salt, pepper, and fresh thyme, then remove from the pot and set aside.

Step 3. In the same pot, add the remaining olive oil and 1 tablespoon of butter. Sauté the shallots and garlic over medium heat for 2-3 minutes until translucent and fragrant.

Step 4. Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly until the edges of the grains are translucent.

Step 5. Pour in the white wine and stir until the liquid has been fully absorbed by the rice.

Step 6. Begin adding the warm stock one ladle at a time (about 1/2 cup), stirring frequently. Wait until each ladle is almost fully absorbed before adding the next. This process should take about 18-22 minutes until the rice is creamy and al dente.

Step 7. Once the rice is cooked, stir the sautéed mushrooms back into the pot. Turn off the heat.

Step 8. Vigorously stir in the remaining butter and the grated parmesan cheese to create a creamy emulsion. Drizzle in the truffle oil and season with salt and pepper to taste.

Step 9. Serve immediately in warm bowls, garnished with extra parmesan or fresh herbs if desired.