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1
In a medium saucepan, bring the stock to a simmer over medium heat.
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2
Reduce the heat to very low to keep hot.
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3
In a large heavy saucepan, heat the oil and melt the butter over medium-high heat.
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4
Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes.
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5
Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes.
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6
Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute.
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7
Stir in the thyme.
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8
Add the wine and cook, stirring, until nearly all evaporated.
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9
Add 3/4 cup of the stock, the salt, and pepper.
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10
Cook, stirring constantly, until the stock is nearly all evaporated.
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11
Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes.
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12
Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
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13
Remove from the heat and adjust the seasoning, to taste.
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14
If desired, stir in truffle oil to taste.
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15
Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
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16
1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
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17
2 ribs celery, roughly chopped
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18
1 large carrot, roughly chopped
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19
1 large yellow onion, peeled and quartered
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20
1 head garlic, cut in 1/2 horizontally
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21
Mushroom stems, optional
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22
1 leek, well rinsed and roughly chopped, optional
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23
3 bay leaves
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24
2 sprigs fresh thyme
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25
Parsley stems
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26
1 teaspoon salt
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27
1/2 teaspoon black peppercorns
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28
4 quarts water
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29
In a large stockpot, combine all the ingredients and bring to a gentle boil.
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30
Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
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31
Remove from the heat and strain through a fine mesh strainer into a clean container.
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32
(If necessary, strain again.)
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33
Remove the meat from the bones and reserve for another use.
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34
Discard the bones and vegetables.
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35
Let the stock cool completely, and refrigerate overnight.
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36
Skim any fat that forms on the surface.
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37
Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
