“This savory recipe is a variation of Emeril's mushroom risotto. The addition of truffle oil to ingredients commonly found in most grocery stores creates a richly layered and aromatic main dish or side. Even diners who are not mushroom lovers (including my 6-year-old son) can't help falling for this voluptuous dish. Serves 6 as side dish, 3 as main course.”

Ingredients Nutrition


  1. In a medium saucepan, bring chicken broth to a simmer and keep warm over low heat.
  2. In a large, heavy saucepan, melt butter over medium-high heat. Add onions and garlic, and cook, stirring until soft, about 3 minutes.
  3. Add the mushrooms and thyme. Cook, stirring gently, about 4 minutes.
  4. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute.
  5. Add the wine and cook, stirring, until nearly evaporated.
  6. Using a ladle, add about 3/4 cup of broth to rice mixture. Cook, stirring frequently, until the stock is mostly absorbed. Add another ladle-full of stock each time the previous addition is nearly absorbed, until the rice is tender and creamy, about 18 to 20 minutes.
  7. Add milk, Boursin, and parsley. Mix until creamy.
  8. Remove from heat. Season with pepper to taste. Stir in truffle oil.
  9. Serve immediately, topping each portion with proscuitto.

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