Mushroom and Truffle Risotto

Ingredients

• Unsalted butter (3 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Mushrooms (2 cups, sliced (such as cremini or shiitake))
• Arborio rice (1 cup)
• Vegetable broth (4 cups, warmed)
• Parmesan cheese (1/2 cup, grated)
• Truffle oil (2 tablespoons)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large saucepan, melt the butter over medium heat.
2. Add the finely chopped onion and minced garlic, cooking until softened and translucent, about 5 minutes.
3. Stir in the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Add the Arborio rice, stirring to coat it in the buttery mushroom mixture, allowing the grains to toast for about 2 minutes.
5. Pour in a ladleful of warmed vegetable broth, stirring continuously until the liquid is absorbed by the rice.
6. Continue adding the broth, one ladleful at a time, stirring frequently, until the rice is creamy and al dente, approximately 18-20 minutes.
7. Once the rice is cooked to your desired texture, remove from heat and stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste.
8. Let the risotto rest for a few minutes before serving.
9. Serve the mushroom and truffle risotto hot, garnished with fresh parsley for a pop of color and flavor.