Truffle Mushroom Risotto

Instructions

1. Step 1: Heat the chicken broth in a separate pot and keep warm.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Step 3: Add the garlic and cook for an additional minute, until fragrant.
4. Step 4: Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
5. Step 5: Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
6. Step 6: Add 1/2 cup of warmed broth to the rice and stir until mostly absorbed. Repeat this process, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more. This process should take about 20-25 minutes, or until the rice is cooked and creamy.
7. Step 7: During the last 5 minutes of cooking the rice, add the sliced mushrooms to the skillet. Cook until they release their liquid and start to brown, stirring occasionally.
8. Step 8: When the rice is cooked, stir in the truffle oil and Parmesan cheese. Season with salt and pepper to taste.
9. Step 9: Serve immediately, garnished with chopped fresh parsley.