Wild Mushroom and Truffle Risotto

• 1 tbsp olive oil

• 1 small onion (finely chopped)

• 2 garlic cloves (minced)

• 200g wild mushrooms (sliced)

• 1 cup Arborio rice

• 1/2 cup dry white wine

• 4 cups chicken or vegetable stock (kept warm)

• 1/4 cup grated Parmesan cheese (plus extra for garnish)

• 2 tbsp unsalted butter

• 1 tbsp truffle oil

• Salt and black pepper to taste

• Fresh parsley (chopped, for garnish)

Step 1: Sauté the mushrooms

1. Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden and tender. Season with salt and pepper. Remove from skillet and set aside.

Step 2: Cook the risotto base

1. In the same skillet, add more olive oil if needed and sauté the onion until softened. Add garlic and cook for 1 minute.

2. Stir in the Arborio rice and toast for 2–3 minutes until lightly golden.

Step 3: Add wine and stock

1. Deglaze the skillet with white wine, stirring until absorbed.

2. Gradually add the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for 18–20 minutes until the rice is creamy and al dente.

Step 4: Finish the risotto

1. Stir in the sautéed mushrooms, Parmesan cheese, butter, and truffle oil. Adjust seasoning with salt and pepper.

Step 5: Serve

1. Spoon the risotto onto plates. Garnish with fresh parsley, grated Parmesan, and a drizzle of truffle oil. Serve immediately.