INGREDIENTS
2 tbsp
olive oil
1
large shallot (sliced thin)
2 cups
sliced shiitake mushrooms (use other kind of you want)
2
garlic cloves
1 1/2 cups
Arborio rice
1 cup
dry white wine (split in two)
3 cups
vegetable stock (split in 3 parts)
3/4 cup
water (split in two)
1/4 cup
chopped chives
1/2 tsp
thyme
salt
fresh cracked peppercorns
2 tsp
truffle oil (black or white)