Luxurious Truffle Mushroom Risotto with Parmesan Crisp

Ingredients

• 1 cups Arborio rice
• 8 oz mixed mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken stock, kept warm
• 1 cup dry white wine
• 1 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 2 tbsp truffle oil
• 2 tbsp butter
• to taste salt and pepper

• 1 cup Parmesan cheese, grated

Method

1. 01
   Preheat your oven to 375°F (190°C) for the Parmesan crisp.
2. 02
   To make the Parmesan crisp, line a baking sheet with parchment paper. Spread the grated Parmesan cheese into a thin, even layer. Bake for 5-7 minutes until golden and crisp, then set aside to cool.
3. 03
   In a large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the onions and garlic, sauté until translucent.
4. 04
   Add the mushrooms to the pan and cook until golden brown. Season with salt and pepper.
5. 05
   Stir in the Arborio rice, allowing it to toast slightly until it becomes opaque.
6. 06
   Pour in the white wine and stir continuously until absorbed by the rice.
7. 07
   Gradually add the warm chicken stock, one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more.
8. 08
   Once the rice is al dente, stir in the Parmesan cheese and remaining butter. Drizzle with truffle oil and mix well.
9. 09
   Taste and adjust seasoning with salt and pepper as needed.
10. 10
    Serve the risotto immediately with a broken piece of Parmesan crisp on top for garnish.