Risotto Ai Funghi E Tartufo Saporito (savory Mushroom And Truffle Risotto)

Instructions

1. In a large saucepan, heat the chicken or vegetable broth over low heat.
2. In a separate large pan, heat the olive oil and 2 tbsp of butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
3. Add the Arborio rice to the pan and stir to coat the rice with the oil and butter. Cook for 2 minutes.
4. Pour in the white wine and cook until it has evaporated.
5. Begin adding the warm broth to the rice, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
6. While the risotto is cooking, in another pan, heat the remaining butter and sauté the mixed mushrooms until they are golden and tender. Season with salt and pepper.
7. Once the risotto is ready, stir in the grated Parmesan cheese, truffle oil, and sautéed mushrooms. Adjust the seasoning to taste.
8. Let the risotto rest for a few minutes before serving. Garnish with additional Parmesan cheese and a drizzle of truffle oil if desired.