Instructions: 1.Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add shallots and garlic, saute until translucent.

2.Add mushrooms and saute for approx. 4-5 minutes until tender; remove and set aside.

3.Add remaining olive oil and arborio rice and saute over medium heat to toast the rice approximately 5 minutes.

4.Add one cup of the simmering reconstituted Glace de Poulet Gold, stirring constantly, and simmer until the stock is absorbed.

5.Continue adding stock as it is absorbed, 1/2 cup at a time, until all the liquid is absorbed.

6.Just before the rice is done ( and this is not the easiest to determine)

add the reserved mushrooms, fresh thyme, and black truffle.

7.Add salt and pepper to taste, and serve.

8.ENJOY!

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