Truffle Mushroom Risotto

Clean and slice the wild mushrooms. In a large pan, sauté them with butter until golden brown. Set aside.

In a heavy-bottomed pot, melt butter over medium heat. Add shallots and garlic, cook until fragrant and translucent.

Add Arborio rice to the pot and stir to coat with butter. Toast for 2 minutes until slightly translucent at the edges.

Pour in the white wine and stir until fully absorbed. The wine adds a subtle acidity that balances the richness.

Add warm broth one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more. This takes about 18-20 minutes.

Remove from heat. Stir in sautéed mushrooms, Parmesan, and truffle oil. Season with salt and pepper. Serve immediately with extra Parmesan on top.