If Yussi Weisz is doing dairy, you know he’s going all out. Get ready for his “next-level” mushroom risotto that will leave your guests begging for more! Not for the faint of heart, this Shavuot-worthy dish requires some serious TLC, but the final product is bursting with flavor!

Get the recipe:
Truffle Mushroom Risotto
4 to 6 cups pareve chicken (or vegetable) stock, heated
2 tablespoons Tuscanini Olive Oil


2 sticks butter, divided


4 shallots, diced


3 whole scallions, diced


2 cloves garlic, chopped


1 pound assorted mushrooms, sliced


2 cups Arborio rice (do not wash)
2 cups Baron Herzog Chardonnay


Parmesan cheese


1/2 teaspoon black pepper


1 teaspoon salt, plus more to taste


chopped fresh parsley (checked)


Tuscanini Sliced Truffles


Click here for the full recipe of Truffle Mushroom Risotto!
For more great ideas by Yussi, watch Baruch Hashem It's Shabbos!