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1
Warm a wide large heavy-bottomed pan over a medium-low flame.
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2
Add 2 tablespoons olive oil and 2 tablespoons butter and melt together.
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3
Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan.
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4
Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
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5
Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate.
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6
Continue cooking until the mushrooms are dry, about 5 to 7 minutes.
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7
Season with sea salt and freshly ground black pepper.
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8
Remove mushrooms from the pan and set aside.
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9
Discard the bay leaf.
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10
Reduce the flame to low, and add the remaining butter and oil to the pan and melt.
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11
Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes.
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12
Pour in the remaining 1 cup of white wine and let evaporate.
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13
Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid.
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14
Do not add too quickly so as to prevent the kernels from exploding.
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15
Stir over a gentle flame until each ladle of the liquid is absorbed.
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16
Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
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17
Fold the mushrooms back into the rice and season with salt, pepper and parsley.
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18
Stir in the Parmesan and finish with slices of white truffle, if available.
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19
Serve immediately.
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20
Chicken Stock:.
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21
Put the chicken, vegetables, and giblets in a large stockpot over medium heat.
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22
Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak.
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23
Toss in the herbs and peppercorns and allow it to slowly come to a boil.
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24
Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done.
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25
As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
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26
Carefully remove the chicken to a cutting board.
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27
When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
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28
Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids.
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29
Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
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30
Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.
