Prep time-10 minutes

Cook time-20 minutes

Total time-30 minutes

Serves 6

Ingredients

6 oz. Fiscalini Truffle Cheddar

1 ½ cup Carnaroli or Arborio rice

6 cups chicken stock

½ cup white wine

2 tablespoons olive oil

1 cup diced yellow onion

½ pound chopped cremini mushrooms

2 cloves crushed garlic

1 teaspoon thyme

1 teaspoon salt

1 teaspoon crushed black pepper

Preparation

• Add rice and chicken stock to a medium pot. Heat until boiling.
• Lower the heat to a simmer and occasionally stir w/ a wooden spoon.
• While the rice is cooking sauté the onion and garlic in a medium pan w/ olive oil and thyme.
• Stir in the onions along w/ the chopped mushrooms, white wine, salt and pepper.
• Continue to simmer and mix until risotto is creamy and tender.
• Shred Fiscalini truffle cheddar into risotto and mix. Make sure to leave some to top.