Ingredients
Instructions
In a small pot, heat chicken stock over low heat.
In a large, deep skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. Add the shallots and cook for 2 minutes until soft and translucent. Stir in garlic and cook for 30 seconds.
Stir in the pearl couscous and cook, stirring frequently, for 2 minutes until slightly golden. Pour in the white wine and stir until almost fully absorbed. Stir in the mushrooms and cook for 3 minutes.
Begin adding the stock one ladle at a time. Stir frequently, letting each ladle absorb before adding the next. This should take about 15 minutes. The pearl couscous should be tender. Remove from heat. Stir in the cream and grated cheese. Taste and adjust with salt and pepper as needed. Drizzle in the truffle oil. A little goes along way, adjust as desired.
Serve risotto hot. Top with Parmesan cheese shavings, parsley, microgreens and edible flowers.
