Truffle Mushroom Risotto

Ingredients:

• 1 cup arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cups chicken or vegetable broth, warmed
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1 cup mixed mushrooms, sliced
• 1 tbsp truffle oil
• Salt, pepper, and parsley for garnish

Instructions:

1. Sauté Mushrooms: Heat olive oil in a pan and cook mushrooms until golden. Set aside.
2. Cook Risotto: In the same pan, sauté onion until soft. Add arborio rice and toast for 2 minutes.
3. Deglaze: Add white wine, stirring until absorbed. Slowly add warm broth, one ladle at a time, stirring continuously until rice is tender.
4. Combine: Stir in mushrooms, Parmesan, and truffle oil. Adjust seasoning.
5. Serve: Plate and garnish with parsley. Pair with a crisp white wine for elegance.