Truffle Infused Risotto with Wild Mushrooms

1.In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.

2.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the sliced wild mushrooms to the skillet and sauté until they are tender and golden brown, about 5-7 minutes. Season with salt and pepper. Remove half of the mushrooms and set aside for garnish later.

4.Stir in the Arborio rice to the skillet with the remaining mushrooms, cooking for 2-3 minutes until the rice is lightly toasted and coated with the oil and butter.

5.Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.

6.Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.

7.Once the rice is cooked, remove the skillet from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, and truffle oil. Mix well until creamy and adjust seasoning with salt and pepper to taste.

8.Serve the risotto hot, garnished with the reserved sautéed wild mushrooms and chopped fresh parsley.