Name: Risotto de Espárragos y Champiñones con Aceite de Trufa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 200 g arroz arborio; 150 g espárragos verdes frescos, cortados en trozos de 3 cm; 150 g champiñones frescos, limpios y laminados; 1 litro de caldo de verduras, caliente; 1 cebolla pequeña, finamente picada; 2 dientes de ajo, picados finamente; 50 ml vino blanco seco; 30 g queso parmesano rallado; 2 cucharadas aceite de oliva extra virgen; 1 cucharada mantequilla sin sal; Sal al gusto; Pimienta negra recién molida al gusto; 1 cucharadita aceite de trufa blanca; Perejil fresco picado para decorar

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