Wild Mushroom Risotto with Truffle Oil

In a medium saucepan, warm the vegetable broth over low heat and keep it at a gentle simmer.

In a large heavy-bottomed skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and sauté until browned and tender, about 5-7 minutes. Remove mushrooms and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the shallots and cook until translucent, about 2 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the Arborio rice to the skillet and stir constantly for 2 minutes to toast the grains until the edges are translucent.

Pour in the white wine and stir until the liquid is fully absorbed by the rice.

Add one ladle of warm broth to the rice. Stir frequently and wait until the liquid is nearly absorbed before adding the next ladle. Continue this process for 20-25 minutes until the rice is creamy and al dente.

Gently fold the sautéed mushrooms, grated parmesan, and fresh thyme into the risotto. Season with salt and black pepper to taste.

Remove from heat. Drizzle the truffle oil over the top and stir gently just before serving. Garnish with extra parmesan and fresh herbs if desired.