Italian Truffle Mushroom Risotto with Parmesan

Ingredients

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

Instructions

1. 1 Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and saute until translucent, about 5 minutes.
2. 2 Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms are soft and browned, about 5 minutes.
3. 3 Stir in the Arborio rice and cook for 2-3 minutes, ensuring each grain is coated with oil and begins to turn slightly translucent.
4. 4 Pour in the white wine and stir until it is fully absorbed by the rice.
5. 5 Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
6. 6 Continue this process until the rice is creamy and cooked al dente, approximately 18-20 minutes.
7. 7 Remove the pan from heat and stir in the grated Parmesan cheese and truffle oil. Mix until the cheese is melted and the risotto is creamy.
8. 8 Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan if desired.