Ingredients

• Arborio rice - 1 ½ cups
• Olive oil - 2 tablespoons
• Unsalted butter - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic cloves - 2, minced
• Assorted mushrooms - 8 ounces, sliced
• Vegetable broth - 4 cups, warmed
• White wine - ½ cup
• Parmesan cheese - ½ cup, grated
• Truffle oil - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Instructions

1. 1.

   Heat olive oil and 1 tablespoon of butter in a large pan over medium heat.

2. 2.

   Add shallots and garlic, sauté until translucent.

3. 3.

   Stir in mushrooms, cook until browned and tender.

4. 4.

   Add Arborio rice, stirring to coat with oil and butter for 2 minutes.

5. 5.

   Pour in white wine, cook until absorbed by the rice.

6. 6.

   Gradually add warmed vegetable broth, one ladle at a time, stirring constantly until each is absorbed.

7. 7.

   Continue adding broth and stirring until rice is creamy and al dente.

8. 8.

   Remove from heat, stir in remaining butter and Parmesan cheese.

9. 9.

   Season with salt and pepper, drizzle with truffle oil.

10. 10.

    Garnish with fresh parsley and serve immediately.

Nutritional Facts