Creamy Mushroom Truffle Risotto

Clean your mushrooms meticulously. In a wide skillet, heat 1 tbsp of olive oil until shimmering. Add the mushrooms in a single layer. Crucial Tip: Do not salt them immediately. Let them sear undisturbed for 3-4 minutes to develop a brown crust (the Maillard reaction). Once golden, add thyme, salt, and pepper. Remove from the pan and keep warm.

In a high-sided heavy pot, heat the remaining oil and a small knob of butter. Add the minced shallots. Cook them over low heat for 5-7 minutes. You want them completely soft and translucent—if they brown, they become bitter and will fleck your white risotto with dark spots. Add the garlic for the final 60 seconds.

Turn the heat up to medium. Add the dry rice directly to the shallots. Stir constantly for about 3 minutes. You are looking for the rice grains to become translucent around the edges while the center remains pearly white. You should hear a slight "clicking" sound as the rice toasts against the pot. This creates a protective shell that prevents the rice from turning into mush.

Pour in the white wine all at once. It will hiss and steam. Use a wooden spoon to scrape up any flavorful bits from the bottom. Stir until the wine is reduced to a thick syrup.

Ensure your stock is simmering in a separate pot. Add one ladle of stock. Stir... and keep stirring. The movement is what releases the amylopectin starch from the grain. Wait until the liquid is 90% absorbed before adding the next ladle. Repeat this for 18-22 minutes. Taste the rice frequently toward the end; it should be tender but still have a firm "spine" (al dente).

This is the secret of every Italian chef. Remove the pot from the heat completely. Add the ice-cold butter cubes and the grated Parmesan. Use a wooden spoon or a heat-resistant spatula to beat the mixture vigorously. This incorporates air and creates a stable emulsion between the fat and the starchy liquid.