Ingredients

• 5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped shallots
• 1 teaspoon minced garlic
• 12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
• 2 cups arborio rice
• 1 teaspoon chopped fresh thyme
• 1 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 1 cup finely grated Parmesan
• 2 teaspoons chopped fresh parsley leaves
• 1 to 2 teaspoons truffle oil, optional
• 4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish

Directions

Homemade Chicken Stock:

1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)

2 ribs celery, roughly chopped

1 large carrot, roughly chopped

1 large yellow onion, peeled and quartered

1 head garlic, cut in 1/2 horizontally

Mushroom stems, optional

1 leek, well rinsed and roughly chopped, optional

3 bay leaves

2 sprigs fresh thyme

Parsley stems

1 teaspoon salt

1/2 teaspoon black peppercorns

4 quarts water

In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

Yield: 2 1/2 to 3 quarts