A creamy, luxurious risotto featuring earthy mushrooms and the refined aroma of truffle oil, perfect for a sophisticated dinner.
Prepare the ingredients by finely chopping the onion and garlic. Slice the mushrooms thinly. Grate the Parmesan cheese.
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
Add the sliced mushrooms to the pan and cook until they release their liquid and start browning, about 5-6 minutes.
Add the Arborio rice to the pan and stir well to coat the rice in oil. Toast for 1-2 minutes until the edges of the rice become translucent.
Pour in the white wine, stirring constantly until it is fully absorbed by the rice.
Begin adding the vegetable stock one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
Continue until the rice is al dente and the risotto has a creamy consistency, about 18-20 minutes. You may not need all the stock or might need a bit more.
Stir in the butter, grated Parmesan, and season with salt and pepper to taste.
Remove from heat and drizzle with truffle oil. Fold in fresh parsley before serving.
Garnish with additional Parmesan, parsley, and truffle slices if desired. Serve immediately.
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