Basilicatan Mushroom And Truffle Risotto

Instructions

1. In a saucepan, heat the vegetable broth over low heat.
2. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the Arborio rice to the skillet and stir to coat with the oil and butter. Cook for 2 minutes.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Begin adding the warm broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
6. In a separate skillet, heat the remaining butter and sauté the mushrooms until they are golden brown and tender.
7. Once the risotto is creamy and the rice is al dente, stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste.
8. Gently fold in the sautéed mushrooms.
9. Divide the risotto among serving plates, garnish with fresh parsley, and serve hot.