Spice Route

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

Step 2. In a large wide-bottomed pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the mushrooms and sauté until browned and tender, about 5-7 minutes. Remove half of the mushrooms and set aside for garnish.

Step 3. Add the remaining butter to the pan with the mushrooms, then stir in the shallots. Sauté for 2 minutes until translucent. Add the garlic and thyme, cooking for another minute until fragrant.

Step 4. Add the Arborio rice to the pan. Toast the rice for 2 minutes, stirring constantly, until the edges are translucent but the center is still white.

Step 5. Pour in the white wine and stir until completely absorbed by the rice.

Step 6. Add the warm stock one ladle at a time (about 1/2 cup). Stir frequently and wait until the liquid is almost fully absorbed before adding the next ladle. This process should take 18-22 minutes.

Step 7. Once the rice is al dente and the consistency is creamy, remove from heat. Stir in the grated parmesan and any remaining butter.

Step 8. Season with salt and pepper to taste. Plate the risotto, top with the reserved mushrooms, and drizzle with a few drops of truffle oil before serving.