Mushroom Risotto with White Truffle Oil

     2 tbsp olive oil, divided

     2 tbsp butter

     2 tbsp minced onion

     2 tbsp minced parsley

     2 tbsp calvados

     2 tbsp water

     8 oz. mushrooms, cleaned and chopped into 1/2" pieces

     1/2 tsp rock salt

     1 c arborio rice

     4 c  chicken stock, simmering

     1/4 c grated Parmesan cheese

     1/2 c cream

     salt and black pepper to taste

     white truffle oil (allow 1/8-1/4 tsp per serving bowl)


Heat 1 tbsp olive oil and butter in heavy 5-quart dutch oven.  Add onion and cook 5 minutes or until translucent.  Add parsley and mix well.  Add calvados and water.  Stir until alcohol evaporates.  Add mushrooms and salt. When mushrooms release liquid, remove mushrooms from pan and set aside.  Add remaining 1 tbsp olive oil.  Add rice and stir until completely coated with oil.  Add 1/2 c chicken stock to rice, stirring constantly until liquid is absorbed.  Repeat with remaining chicken stock until only 1/2 c remains.  Add mushrooms back to pan.  Add remaining chicken stock and stir until absorbed.  Add Parmesan cheese and cream, stirring gently until cheese is melted and cream is absorbed.  Add salt and pepper to taste. Garnish each serving bowl with a drizzle of white truffle oil.

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