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1
Heat a large saute pan over medium to medium-high heat.
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2
Add 2 tablespoons butter, followed by trumpet mushrooms and 1 sprig of thyme.
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3
Saute 56 minutes or until starting to brown, then season with salt and pepper.
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4
Cook an additional 23 minutes or until well-browned and cooked through.
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5
Stir in 1 teaspoon of truffle oil and set aside.
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6
Add another 1/2 tablespoon of butter to the pan, followed by the beech mushrooms and remaining sprig of thyme.
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7
Season with salt and pepper after about 2 minutes and cook an additional 23 minutes or until browned and cooked through.
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8
Stir in remaining 1/2 teaspoon of truffle oil and set aside, reserving thyme in the pan.
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9
Add another 1/2 tablespoon of butter to the pan, followed by the enoki mushrooms.
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10
Season with salt and pepper, and saute about 2 minutes total or until browned.
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11
Drizzle with truffle oil and set aside with the other mushrooms.
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12
Reduce heat to medium and add remaining tablespoon of butter to the pan.
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13
Add shallots, season with salt and pepper and saute 23 minutes or until translucent.
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14
Stir in garlic and cook 1530 seconds.
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15
Add rice, season lightly with salt and pepper and saute 23 minutes or until opaque.
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16
Pour in wine in 2 additions, stirring constantly until mostly absorbed.
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17
Add stock, 1 ladleful at a time, stirring constantly until mostly absorbed before each addition.
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18
Maintain heat at a rapid simmer, but not at a full boil.
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19
This process should take 2530 minutes.
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20
The rice should be tender and creamy, but still slightly al dente.
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21
The dish should also be a little loose and liquidy, or allonda (flowing like waves) in Italian.
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22
Stir in cheese and gently fold in the mushrooms.
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23
Taste and adjust seasoning, if needed.
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24
Finish with a drizzle of truffle oil and garnish with parsley.
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25
Enjoy.
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26
Note: Any combination of mushrooms can be used in the dish, however, cooking times may vary.
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27
A total of 12-16 ounces of mushrooms is sufficient per 1 cup of rice.
