Scrumptious Sundays

Wild Mushroom Risotto
from QCOM
1 Tbsp EVOO
2 Tbsp Truffle Olive Oil
1/2 cup chopped onion
1 cup arborio rice
2 cups sliced mushrooms your choice
1 cup dry white wine
20 oz hot chicken broth
1/2 cup mascarpone cheese
1 tsp sea salt or to taste
freshly ground pepper

Heat olive oil and truffle oil in a 4 qt sauce pan on medium high heat.  Add chopped onion and sauté until translucent, about 5 minutes.  Mix in 1 c rice and cook 1 minute.  Add mushrooms and wine and stir until wine is absorbed into rice.  Add chicken broth one ladelful at a time, stirring between additions until the broth is absorbed. Rice should be al dente.  Melt in mascarpone cheese.  Salt & pepper to taste.  Serve finished with truffle oil.