Italian Risotto with Mushrooms and Truffle Oil

Ingredients

• 300 grams risotto rice
• 1 liter vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 200 grams mixed mushrooms, sliced
• 50 grams Parmesan cheese, grated
• 2 tablespoons truffle oil
•  Salt and pepper to taste
•  Fresh parsley for garnish

Instructions

1. 1 Heat the olive oil in a large pan over medium heat.
2. 2 Add the onion and garlic and sauté until soft.
3. 3 Add the risotto rice and stir well until each grain is coated with oil.
4. 4 Add a ladle of broth and stir until fully absorbed. Repeat this process until the risotto is cooked, about 20 minutes.
5. 5 Meanwhile, sauté the mushrooms in a separate pan until golden brown and cooked.
6. 6 Add the mushrooms, Parmesan cheese, and truffle oil to the risotto. Stir well and season with salt and pepper.
7. 7 Garnish with fresh parsley and serve immediately. Enjoy this delicious Italian risotto!