Italian Truffle Mushroom Risotto

Ingredients

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

Method

1. 01
   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. 02
   Add the sliced mushrooms to the pan and cook until they are soft and browned, about 5 minutes.
3. 03
   Stir in the Arborio rice, ensuring it is well coated with the oil and mixed with the onion and mushrooms.
4. 04
   Pour in the white wine and cook until it has mostly evaporated, stirring occasionally.
5. 05
   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
6. 06
   Continue adding broth and stirring for about 20 minutes, or until the rice is creamy and just tender.
7. 07
   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. 08
   Serve the risotto immediately, garnished with additional Parmesan cheese if desired.