In a medium skillet melt 2 tbsp. of the butter with 2 tbsp. of EVOO over medium high. Add in the torn mushrooms and cook until golden brown, 15-17 minutes. Season with a good amount of truffle salt and pepper.
Deglaze the pan with 1/4 cup of Vermouth. Stir and cook until the liquid has absorbed. Remove from heat and set aside until needed.
In a medium sauce pot melt the remaining 1 tbsp. of butter with 1 tbsp. of EVOO over medium heat. Add in the rice and garlic and toast until lightly golden, about 3-4 minutes.
In a separate small sauce pot bring the chicken stock up to heat over low.
Add in the remaining 1/4 cup of vermouth to the rice, stir and cook until it is almost completely absorbed.
Turn the heat to medium/medium low and add in a ladle or two of chicken stock while stirring. This entire process will take about 20-25 minutes total. Add a ladle or two every 5-6 minutes, or when you see it has almost fully absorbed into the rice. Season with salt and pepper.
Once the stock is almost gone and the rice is about ready, add in the Parmesan cheese, spinach and sauteed mushrooms. Stir to combine. If it looks too dry, add a little more stock.
Cook for 1-2 minutes to let the flavors meld, the spinach wilt and the mushrooms heat through. Taste for seasoning.
Scoop into 4 shallow bowls and sprinkle with fresh chives and more parmesan cheese.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell