Ingredients:

• 4 oz Arborio rice, dry

• 1 Tbsp minced shallot

• 1 Tbsp minced garlic

• 1 cup white Burgundy

• 1 quart vegetable stock

• 4 oz mushroom medley, sautéed

• ½ cup Mascarpone cheese

• ½ oz grated Parmesan cheese

• 0.2 oz fresh rosemary

• 0.3 oz fresh thyme

• 0.2 oz fresh parsley

• salt and pepper, to taste

• truffle oil, for garnish

• butter

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Procedure:

1. In a saucepan, toast Arborio rice with shallot, garlic, and butter.

2. Deglaze the pan with white Burgundy until the wine is almost gone.

3. Add the vegetable stock slowly, little by little, just covering the rice.

4. Add the cooked mushrooms and herbs and mix well.

5. Fold in the Mascarpone cheese and Parmesan cheese.

6. Adjust seasoning with salt and pepper.

7. Finish with a drizzle of truffle oil.

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