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6 cups
vegetable broth
1 cup
dried shiitake mushroom
3 tablespoons
olive oil
1 cup
finely chopped
shallot
3 cups
thinly sliced
cremini mushrooms
1/4 cup
chopped
sun-dried tomato
2
garlic cloves, minced
1 tablespoon
minced
fresh thyme
2 teaspoons
minced
fresh rosemary
1/2 teaspoon
ground nutmeg
1/2 teaspoon
salt
fresh ground black pepper
1 1/2 cups
arborio rice
black
truffle oil
(optional)
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