Ingredients

• 1 cup arborio rice
• 1 cup T3V Vingoles (Dry white wine)
• 32 oz low sodium chicken broth
• 16 oz baby Bella mushrooms thinly sliced
• 4-6 tbsp Olivino Wild Mushroom & Sage Olive Oil
• 2 tbsp cream
• 1 tsp kosher salt - divided 
• 2 tbsp unsalted butter
• 1-3 tsp Olivino White Truffle Oil 
• 1/4-1/2 cup shredded Parmesan cheese

  Directions

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 .