Mushroom Risotto
2tbsp olive oil
½ medium white onion finely chopped
3 garlic cloves finely minced
1 cup Arborio rice
2 – 3 cups hot vegetable or chicken stock
1/2cup white wine
200gr mushrooms coarsely chopped (approx. 8 medium sized mushrooms)
1/2cup parmesan cheese grated
1tbsp chopped flat leaf parsley or other fresh herb (can substitute 1 tsp dried herbs)
1tsp white truffle oil
Heat 1tbsp olive oil on low heat in a large shallow pan. Add the onion and let soften a few minutes.
Add the garlic and saute a few seconds until fragrant. Push to the edges of the pan and pour in the rice.
Spread the rice out and let cook stirring occasionally until the edges are translucent and the center is still white. The onions may brown a bit but don’t let the rice brown.
Add the mushrooms and saute until just starting to soften.
Slowly add the hot stock one or two ladles at a time and let cook stirring gently occasionally until most of the liquid is absorbed before adding more.
When the rice is nearly cooked add the parmesan cheese, truffle oil and parsley and stir in.
Remove from the heat and cover. Let rest 5 minutes before serving.
Drizzle with a few drops of truffle oil and garnish with a sprig of parsley.
Serve with a green salad and/or your preferred protein.