I did make a few changes: 1. Opted to leave out half an onion at the risotto step (next time, I'll strive substituting for shallot as others have urged and keep the onion ratio), 2. Used mushroom better than bouillon stock base to bump up the mushroom flavor, as I only had 5 oz of shiitake readily available, 3. I used to be only able to find truffle olive oil in my native supermarket, so I increased the quantity - substituted 1 tbsp butter in risotto step for the truffle olive oil, then drizzled most likely one other half tablespoon amount during the final step, 4. Added 1/2 lb cooked sizzling italian sausage, to compensate for lack of mushroom and because I just love italian sausage! Set out your risotto pan (or any inventory pot with a substantial lip) and a large sauté pan in your front two burners. Garland says 50 to seventy five pounds per acre would be optimum truffle production - one tree produces not more than two pounds per yr.
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