Truffle Mushroom Risotto

Instructions

1. In a saucepan, heat the chicken or vegetable broth over low heat. Keep the broth warm.

2. In a separate large pan, heat the olive oil over medium heat. Add the shallot and garlic, cooking until soft and fragrant, about 2-3 minutes.

3. Add the Arborio rice to the pan, stirring to coat the grains with the oil. Toast the rice for about 2 minutes until slightly translucent around the edges.

4. Pour in the white wine and allow it to cook off, stirring constantly until most of the liquid has evaporated.

5. Begin adding the warm broth to the rice, one ladleful at a time. Stir continuously and allow each ladle of broth to absorb before adding the next.

6. When the rice is almost cooked but still slightly firm to the bite (al dente), stir in the sliced mushrooms. Continue adding broth until the rice reaches desired consistency.

7. Once the rice is creamy and cooked to liking, remove the pan from heat. Stir in the truffle oil and grated Parmesan cheese until well combined. Season with salt and pepper to taste.

8. Serve hot, garnished with fresh chopped parsley.