Italian Truffle Mushroom Risotto with Parmesan

Ingredients

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

Method

1. 01
   Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and saute until translucent, about 5 minutes.
2. 02
   Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms are soft and browned, about 5 minutes.
3. 03
   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. 04
   Pour in the white wine and stir until it is fully absorbed by the rice.
5. 05
   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. 06
   Continue this process until the rice is creamy and cooked al dente, approximately 18-20 minutes.
7. 07
   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. 08
   Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan if desired.