Mushroom Risotto

This is one of my favorite side dishes.  I've served it with everything from salmon to veal.

Ingredients
1 tablespoon butter
1 teaspoon truffle oil (optional)
1 chopped onion
2 shallots, minced
1 clove garlic, minced
6 ounces sliced fresh  mushrooms (I like to use baby bellas, but I've mixed bella and white before, or gone for a wild mushroom mix)
1 (12 ounce) package Arborio rice
1 cup dry white wine
1 quart hot chicken stock
2 tablespoons heavy cream
1 ounce of Gorgonzola cheese, or to taste
ground black pepper to taste
truffle oil for drizzling

1. Melt butter along with truffle oil in a large saucepan over medium-high heat. Add the onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the mushrooms, and continue cooking until the mushroom softens and begins to release its liquid.
2. Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in half the white and cook until nearly evaporated.
3. Reduce heat to medium, and add the other half of the white wine.  Cook and stir until the wine is absorbed, about 2 minutes.   The risotto should be simmering gently while you stir in the wine. Add 1/3 of the chicken stock, and stir for approximately 5 minutes until absorbed. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state. You should also test the rice before adding the last addition; sometimes I only add half of the remaining stock.
4. Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve. If desired, drizzle each serving with a drop of truffle oil for additional flavor.