Ingredients (Serves 4)

• 1 ½ cups Arborio rice
• 4 cups vegetable or chicken broth, kept warm
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 300g mixed wild mushrooms (shiitake, cremini, oyster), sliced
• ½ cup dry white wine
• ½ cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• 1 tsp truffle oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare mushrooms: Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms, sauté until golden and tender (5–7 minutes). Set aside.
2. Sauté aromatics: In a large saucepan, heat remaining olive oil. Add onion and garlic, cook until translucent.
3. Toast rice: Add Arborio rice and stir for 2 minutes until edges look translucent.
4. Deglaze: Pour in white wine and cook until mostly absorbed.
5. Cook risotto: Add warm broth one ladle at a time, stirring continuously, allowing liquid to absorb before adding more. Repeat until rice is creamy and tender (about 18–20 minutes).
6. Finish: Stir in sautéed mushrooms, butter, Parmesan, and truffle oil. Season with salt and pepper to taste.
7. Serve: Garnish with chopped parsley and serve immediately.