Preparation

1. Warm the Broth: Heat the broth and thyme leaves in a medium saucepan over low heat. Keep the broth simmering as you prepare the risotto.
2. Cook the Base: In a 3-quart cast iron casserole or a high-sided sauté pan (10" diameter), heat Puglia Olive Oil and butter over medium-high heat. Add mushrooms and shallots, cooking until the mushrooms are tender and the shallots translucent.
3. Toast the Rice: Add the rice to the pan and stir to coat each grain. Cook until the edges of the rice become translucent, the centers remain opaque, and a toasted aroma fills the air. Add wine and stir over medium heat until the liquid is almost fully absorbed.
4. Add Broth Gradually: Add the broth one ladle at a time, stirring constantly. Wait until each ladle is fully absorbed before adding the next. Start tasting after 12 minutes to check for doneness. The risotto is ready when it has a slight resistance when bitten and a porridge-like consistency.
5. Finish the Risotto: Remove the pan from heat and stir in Parmesan cheese and White Truffle EVOO. Spoon the risotto into mini muffin tins and allow to cool completely. Once cooled, remove from tins and refrigerate for one day or freeze individually for up to one month.
6. Bake and Serve: Preheat the oven to 350°F. Bake the risotto bites on a baking sheet for 20 minutes (35 minutes if frozen). Arrange on a serving tray, garnish with Carpaccio and thyme sprigs, and serve warm.