Risotto-Stuffed Mushrooms

Ingredients:

• 2 packages (12oz ea) stuffing mushrooms, cleaned and stemmed
• 2 tablespoons olive oil
• 3 cups chicken broth
• 2 tablespoons unsalted butter
• 1/2 cup onion, chopped
• 2/3 cup arborio rice
• 1/2 cup gruyere cheese, shredded
• 1 1/2 teaspoons truffle oil
• salt and pepper to taste

Instructions:

Preheat your oven to 350°. In a large bowl, toss the mushrooms with olive oil. Place the mushrooms on baking sheet and bake for 15 minutes, then set aside to cool. Simmer the chicken broth in a medium saucepan. In another saucepan over medium heat, melt the butter. Add the onion and cook until slightly softened, roughly 2 to 3 minutes. Stir in the rice to coat, 1 to 2 minutes. Add 1/2 a cup of chicken broth to rice and stir until the liquid is absorbed. Continue adding the broth 1/2 a cup at a time, stirring constantly until each addition is absorbed. Continue until all the broth is used and the rice is tender, roughly 40 minutes. Remove from the heat and stir in the cheese and truffle oil into the rice. Season with salt and pepper, then set aside to cool. Spoon the cooled risotto into mushroom caps. Place on baking sheet, then bake in a heated oven for 10 to 12 minutes, or until heated throughout.