1. Place fine mesh strainer inside large bowl.
  2. Place arborio rice in strainer and add 1/2 chicken broth (enough to cover rice) - stir/agitate  rice while in broth.
  3. Lift strainer to remove rice from chicken broth reserved in bowl.
  4. Slowly pour 1 cup reserved chicken broth over rice catching broth in bow.l
  5. Add 2 tbsp wild mushroom and sage olive oil and 2 tbsp unsalted butter to extra large sauce pan over medium heat.
  6. Stir oil and butter together. 
  7. Once butter stops foaming add rice and stir to toast; 2-4 min.
  8. Add chicken broth from bowl along with wine and 1/2 tsp kosher salt. 
  9. Reduce heat to simmer, stir and cover for 15-20 stirring once halfway through.
  10. Place large pan over medium high heat and add 2 tbsp wild mushroom and sage olive oil.
  11. Once hot add sliced mushrooms and pinch of kosher salt. 
  12. Stir and cook until lightly browned.
  13. Once rice is al-dente add mushrooms and remaining broth to desired consistency (you want it to be a bit soupier than you think it should be, the cheese will thicken it a bit) 
  14. Remove from heat and stir in cheese, cream and salt to taste.
  15. Drizzle with white truffle oil to finish .

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