Truffle Shiitake Mushroom Risotto

1. Make dashi stock by heating 7 cups of water with 7 tsps of dashi stock granules on medium/medium-low, letting it dissolve.
2. Without oil, add mushrooms and 3 tbsp of soy sauce to a pan. Heat on medium and sauté for 2-3 minutes or until fragrant.
3. Add 2 tbsp of oil and minced shallots. Sauté shallots for 2 minutes (until translucent). Add in arborio rice and sauté for 1-2 minutes.
4. Pour in ¼ cup of sake to deglaze and slowly pour in the dashi stock ½ cup at a time. On medium/medium-high heat, let rice sit for 20 seconds with occasional stirring. Once the rice absorbs most of the stock, add in another ½ cup. Repeat until all of the stock is used (be patient! about 20 minutes). Rice should be al-dente. Add in ¼ cup of cream and black pepper to taste. Mix & remove from heat and turn off heat.
5. Add in cold butter, top with grated parmesan cheese, and fresh chives/parsley. Mix and serve immediately. Enjoy!