1. Cook the risotto according to the package instructions.
2. Clean and slice the mushrooms into similar-sized pieces. Don’t cut them too thin, as they will shrink while cooking.
3. Heat Chiquitita Extra Virgin Olive Oil in a medium to large pan over medium-high heat.
4. Cook the mushrooms for 3-5 minutes before turning. Stir and cook the mushrooms for a couple more minutes, then season with salt and pepper. Large mushrooms can take a little extra time.

Deglaze: 

1. After a good sauté, you’ll notice some bits of the mushroom clinging to the bottom of your pan. There’s a whole lot of flavor there that can be infused back in by a simple deglaze. To capture the flavor add 1 tablespoon of 18-Year-Old Dark Balsamic Vinegar at the end of the cooking process, then stir it all up. Keep the temperature up and stir until the liquid evaporates.
2. Drizzle a few drops of Italian White Truffle Oil oil before serving.
3. Serve warm.