🧂 Ingredients

• 1 ½ cups Arborio rice
• 1 small shallot, finely chopped
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup dry Champagne or sparkling wine (good enough to drink)
• 4 cups vegetable stock
• ¾ cup finely grated Parmesan cheese
• 2 teaspoons white or black truffle oil
• salt
• freshly ground black pepper
• Optional garnish: shaved Parmesan, microgreens, sautéed mushrooms, or chives

📖 Instructions

🍲 Warm the stock:
In a small saucepan, bring the vegetable stock to a simmer. Keep it warm over low heat.

🧄 Sauté the aromatics:
In a large sauté pan or risotto pan, heat 1 tablespoon butter and the olive oil over medium heat.
Add the shallot and cook until translucent, about 2–3 minutes.

🍚 Toast the rice:
Stir in the Arborio rice and cook, stirring often, for about 2 minutes — until the grains are slightly translucent around the edges.

🍾 Deglaze with Champagne:
Pour in the Champagne and stir until fully absorbed, about 2–3 minutes.

🔥 Cook the risotto:
Begin adding the warm vegetable stock, one ladle at a time, stirring gently and frequently.
Wait until each addition is mostly absorbed before adding the next.
This process takes about 18–22 minutes, until the rice is creamy and al dente.

🧀 Finish and enrich:
Stir in the remaining 1 tablespoon of butter and the Parmesan cheese.
Season with salt and freshly ground pepper to taste.

✨ Add the truffle oil:
Drizzle in 1 to 2 teaspoons of truffle oil and stir gently to combine.
Taste and adjust the amount of truffle oil — it should enhance, not overwhelm.

🍽️ Serve immediately:
Spoon onto warm plates or shallow bowls.
Garnish with extra Parmesan shavings, microgreens, sautéed mushrooms, or chives if desired.
🍄 To sauté mushrooms, use cremini, shiitake, or wild mushrooms sautéed in butter or olive oil.

🍷 Wine Pairing:
Serve with the same Champagne or a dry sparkling wine you used in the dish.