|5 cups||low-sodium chicken broth plus 1 1/2 cups water|
|1 tbsp||olive oil|
|1/4 cup||salted butter|
|1/4 pound||fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped|
|1/3 cup||finely chopped shallots|
|1 1/2 cups||short-grain Arborio rice|
|3/4 cups||grated Parmasean cheese|
|1 tsp||chopped fresh chives|
Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about cup at a time, stirring very frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives and salt and pepper to taste. If desired, thin risotto with some leftover stock.
Makes 4 side-dish servings.