Truffled Mushroom Risotto with Gruyere by Heather

It was a snowy evening in NYC, so I wanted to make something warm and hearty, and this risotto does the trick.  It takes some work to make risotto, but the end product is definitely worth it.   It definitely helps if you have somebody that can help you stir!

Ingredients:
1 lb. arborio rice
3 tbs. olive oil
2 32 fl. oz cartons chicken stock
13 fl. oz marsala wine
7 oz (2 packages) shiitake mushrooms or assorted mushrooms, diced
1 onion, diced
3 sage leaves, minced
1 spring rosemary, minced
.3 lb shredded gruyere cheese
.1 lb shredded mozzarrella
truffle oil for drizzling
salt and pepper to taste
1/4 cup parsley, chopped



Heat a large sauté pan with a tbs. of olive oil, and add the onions, cooking until translucent.  Add the mushrooms, sage, and rosemary with some salt and pepper, and cook until the mushrooms are soft.  Add 3 tbs. marsala wine, and cook until absorbed, set aside.

Meanwhile, add the chicken stock to a medium sauce pan and bring to a boil.

In a dutch oven, add the remaining 2 tbs. of olive oil, and add the rice.  Stir constantly at a medium high heat for two minutes to toast the rice.  Add a ladle full of the chicken stock to the rice, and stir constantly until all of the liquid is absorbed.  Add in a couple of tbs. of marsala, stirring until it has all been absorbed.  Add another ladle full of chicken stock until combined, then the marsala.

Repeat this process until the rice is al dente- it should take about 25-30 minutes.  About 20 minutes in, add the mushroom mixture to the rice and the shredded cheese, until everything is well combined.

Plate the risotto into serving bowls, top with a little extra cheese, the parsley, and a drizzle of the truffle oil.