The other day, I had this craving for a risotto while I was working. We don't actually serve risotto at work, but oddly enough the smell of garlic emanating from someones order of steak tartar (the garlic is smeared on the bread for flavor) made me have this craving.

At home, the process was simple enough. Sauteed Cremini and Shitake mushrooms with thyme and rosemary were cooked and cooled. These were then added to the risotto which was cooked with chicken stock, Prosecco,  & white truffle oil. Once the rice was done, it was finished with black truffle salt and parsley.

I spotted the wine on the top shelf at our local wine store with some of the french wines, Aloxe-Corton. I knew this wine would be amazing (thanks to some past talks with my sommelier friend Vanessa) with a rich mushroom-y dish. It was a meal made in heaven.

The finished dish

White truffle and shitake risotto

A very nice wine indeed......