Wild Mushroom Risotto

2 cans (14 ounces each) chicken stock (or 1 can each chicken stock and mushroom broth)

2 tablespoons unsalted butter

2 tablespoons olive oil

¼ cup shallots, finely chopped

¼-½ cup yellow onions, finely chopped

2 cloves garlic, minced, or equivalent garlic paste

½ cup fresh mixed mushrooms (chanterelles, morels, porcini, cremini, oyster), sliced

1½ teaspoons fresh sage, minced (optional)

½ cup dry white wine

1 cup arborio or carnaroli rice

1 tablespoon white truffle oil

Fresh ground pepper

½ cup imported parmesan cheese, grated

¼ cup heavy cream (optional)

1 tablespoon butter (optional)

Heat stock in sauce pan; keep covered and warm on stove top.

In a shallow, 3-quart sauce pan, melt butter with olive oil over medium heat and sauté shallots and onions until translucent. Add garlic and sauté briefly to avoid burning it. Add mushrooms and sage and sauté briefly, 2 minutes or so. Add a small amount of olive oil if necessary to prevent burning.

Add rice and stir to coat, about 1 minute. Add wine and stir until wine is absorbed. Add stock, one ladle at a time, stirring until each addition is absorbed. (If using chicken and mushroom stocks, alternate between the two.) Continue adding stock until rice is plump and cooked, but not mushy, 20-25 minutes. The rice should retain a slight firmness in the center.

When risotto is almost done stir in the truffle oil, cheese and pepper to taste. Blend in cream and butter if desired.

Serves four to six.

Cook's note: The amount of liquid and time it takes to cook risotto may vary. Add additional stock as necessary.

Nutrition values per serving: 310 calories, 16 g fat (8 g saturated), 29 g carbohydrates, 2 g fiber, 9 g protein, 45 mg cholesterol, 190 mg sodium.