Bern's Savory Mushroom Risotto

Bern made this mushroom risotto for our NYE party. As much I said to myself I'm not going to eat anymore that night, after the first taste, I just caved and gave in. I couldn't help but come back for seconds...even thirds!




Mushrooms:
1 pound sliced mushrooms (any variety will work)
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves
kosher salt and freshly ground black pepper, to taste

For mushrooms:
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Risotto:
8 tablespoons (1 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1 cup dry white wine
5 cups (or more) hot vegetable broth (I used chicken broth)
¼ teaspoon kosher salt
3/4 cup grated Parmesan cheese
3 tablespoons white truffle oil, or to taste
kosher salt, to taste

For risotto:
Melt 4 tablespoons butter in heavy large sauté pan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 2 minutes. Add wine and without stirring, let simmer 2- 3 minutes. Stir until almost all liquid is absorbed. Stir 2 – 3 to "toast" the rice. Add 1 cup hot broth and ¼ teaspoon kosher salt. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Turn off the heat and stir in remaining 4 tablespoons butter (cubed), parmesan cheese, truffle oil, and more salt, to taste. You can either add the mushroom mixture to the risotto or use it as a topping.