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1
In a large saute pan, over medium heat, heat the oil.
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2
Add the onions.
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3
Season with salt and pepper, and cook, stirring.
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4
Saute until the onions are slightly soft, about 3 minutes.
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5
Add the stock and garlic.
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6
Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
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7
Add the rice and simmer for 10 minutes, stirring constantly.
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8
Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.
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9
Stir in the butter, cream, cheese, green onions, and truffle oil.
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10
Simmer for 2 minutes, stirring constantly.
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11
Remove from the heat.
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12
Spoon the risotto in the center of each shallow bowl.
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13
Garnish with the croutons and shaved truffles.
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14
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
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15
In a food processor or blender, blend the egg and lemon juice together for 10 seconds.
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16
White the processor running, slowly pour in the vegetable oil through the feed tube.
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17
The mixture with thicken.
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18
Add the mustard, hot pepper sauce and salt, and pulse one or twice to blend well.
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19
Spoon the mixture into a small bowl and add the cheese, pepper, and truffle oil.
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20
Mix well.
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21
Cut each slice of bread diagonally into two triangles.
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22
Spread about 1 tablespoon of the mayonnaise mixture on each triangle.
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23
Place the triangles on the baking sheet and bake until lightly golden, about 15 minutes.
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24
Serve warm.
