Risotto with Truffle and Mushrooms

Ingredients

• 200 g Arborio rice
• 250 g button mushrooms
• 80 g grated Parmesan
• 600 ml vegetable broth
• 150 ml white wine
• 1 piece onion
• 2 cloves garlic
• 40 g butter
• 2 tbsp olive oil
• 15 g canned black truffle
• 1 pinch salt
• 1 pinch pepper

Instructions

1. Step 1

   Heat the broth in a saucepan and keep it warm. Mince the onion and garlic.

2. Step 2

   Clean and slice the mushrooms. Cook them in a skillet with olive oil for 5 minutes, season with salt and pepper, then set aside.

3. Step 3

   In a saucepan, heat the butter and oil, then cook the onion and garlic for 2 minutes.

4. Step 4

   Add the rice and stir well for 1 minute to toast it.

5. Step 5

   Pour in the white wine and let it absorb while stirring.

6. Step 6

   Add the broth gradually, one ladle at a time, stirring constantly. Simmer for 15 minutes.

7. Step 7

   Off the heat, add the Parmesan, remaining butter, and truffle. Mix well and serve topped with mushrooms.