I think of risotto as an upscale Italian comfort food. I add buttery chanterelle mushrooms & truffle oil to really bring out layers of rich & complex flavor, & earthy fragrance. This is a quick & delicious, perfect for date night!
Knife & board, Sauce pots, Saute pan
Chicken broth (heated & warmed)
Extra virgin olive oil (divided)
Shallot (finely diced, divided)
Garlic cloves (minced, divided)
Cremini mushrooms (cleaned & diced)
Thyme (stemmed & chopped)
Sea salt & black pepper
White wine (Dry)
Parmesan cheese (grated)
Parsley (Stemmed & chopped)
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In a large oiled skillet over medium heat, add half of the shallot & 1 clove garlic, cook (stirring) till translucent, aprx 5 mins. Add the cremini & chanterelle, thyme & butter. Saute for 3-5 mins or until lightly browned, season to taste with salt & pepper then set aside.