You remember that crazy good, melt-in-your-mouth risotto you had on vacation in Florence that consistently appears on your "Most Memorable Meals Ever" list? Whip up this date-night staple with the addition of tender mushrooms and aromatic truffle oil. Traditional Arborio rice is toasted and slow-cooked with white wine and a mushroom mélange, and finished with fresh chives, crushed peppercorns, and a drizzle of truffle oil. It's so silky and sinful, you'd never know this dish was low-calorie!
Slice mushrooms thinly. Stem and mince parsley. Mince chives (cut four 2" pieces for garnish). Peel and mince shallot.
Prepare the Broth
Combine vegetable base and 4 cups water in a medium pot. Place over very low heat and whisk until completely dissolved.
Sauté the Mushrooms
Place a medium pan over medium-high heat. Add 1 tsp. olive oil and mushrooms to hot pan and cook until caramelized, 4-6 minutes. Transfer half the mushrooms to a plate. Remaining mushrooms will be cooked with risotto in same pan, lending it great umami flavor.
Make the Risotto
Return pan with mushrooms to medium heat. Add 1 tsp. olive oil and shallot and cook until aromatic, 30-60 seconds. Stir in Arborio rice, coating completely, and toast 1-2 minutes. Add white cooking wine and half the cracked peppercorns, stirring constantly until fully absorbed. Add 1 cup warm broth and stir until absorbed. Continuing add warm broth 1 cup at a time, stirring constantly, until all liquid is absorbed and rice becomes tender, 15-20 minutes.
Finish the Risotto
Once risotto is tender, remove from burner and stir in any remaining broth, remaining mushrooms, 1 Tbsp. olive oil, half the chives (reserve remaining for garnish), half the parsley (reserve remaining for garnish), and ½ tsp. salt.
Plate the Dish
Place a serving of risotto onto a plate or shallow dish. Garnish with remaining parsley, remaining chives, remaining cracked peppercorns, and a luxurious drizzle of truffle oil. Top dish with reserved chive sprigs.