Wild Mushroom Risotto

So it's Good Friday - so one more meal without meat....and this was actually REALLY good.  We liked it better than the sweet potato risotto we tried a couple weeks back, but both were good and different.  The mushrooms totally are worth the cost, so don't worry :)

Serves 2 - Bride and Groom Cookbook

Ingredients:
3 1.2 cups chicken stock (or chicken broth)
2 1/2 tablespoons olive oil
1 small yellow onion, chopped
8 oz shiitake mushrooms, cleaned and sliced (if using shiitake, discard stems)
1 tablespoon chopped garlic
3/4 cup arborio rice (**found in rice aisle)
1/2 cup dry white wine
1/4 cup, plus 2 tablespoons grated Parmesan cheese
1/2 teaspoon chopped fresh thyme (I used dried)
1 tablespoon unsalted butter
salt / pepper
Truffle oil for drizzling (optional)
1 tablespoon chopped fresh chives or flat leaf parsley (I used dried)

Bring the stock to a simmer in a small saucepan over medium-high heat.  Reduce heat to low, cover, and keep the stock hot. 

Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat.  Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes.  Add the mushrooms and cook until tender and slightly brown, about 8 minutes.  Add the garlic and cook for 2 minutes more.  Add the rice and stir well, about 30 seconds.  Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2-3 minutes.  Add 3/4 cup of the hot stock, reduce heat to medium, and cook, stirring frequently, until the stock is absorbed.  Add the remaining hot stock 3/4 cup at at time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is cream.  The total cooking times is 20-25 minutes.

Stir in 1/4 cup cheese, the thyme, and butter.  If rice appears dry, add up to 1.4 cup water to loosen the risotto slightly.  Season with salt and pepper to taste.  Divide the risotto between 2 large bowls and drizzle with truffle oil, if desired.  Sprinkle with 2 tablespoons cheese and the chives.