Italian Truffle Mushroom Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 2 tablespoons olive oil
• 1 cup white onion finely chopped
• 2 cloves garlic minced
• 8 ounces cremini mushrooms sliced
• 1/2 cup dry white wine
• 4 cups vegetable broth kept warm
• 1/2 cup Parmesan cheese grated
• 1 tablespoon truffle oil
• to taste salt
• to taste black pepper freshly ground
• 2 tablespoons butter

Instructions

1. 1 Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, then sauté until the onion is translucent, about 3-4 minutes.
2. 2 Add the sliced mushrooms to the pan and cook until they are soft and browned, about 5 minutes.
3. 3 Stir in the Arborio rice, ensuring it is well coated with the oil and mixed with the onion and mushrooms.
4. 4 Pour in the white wine and cook until it has mostly evaporated, stirring occasionally.
5. 5 Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
6. 6 Continue adding broth and stirring for about 20 minutes, or until the rice is creamy and just tender.
7. 7 Remove the pan from heat and stir in the Parmesan cheese, butter, and truffle oil. Season with salt and freshly ground black pepper to taste.
8. 8 Serve the risotto immediately, garnished with additional Parmesan cheese if desired.