Sauté the Aromatics:
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 3-4 minutes.
Add Mushrooms:
Stir in the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Cook the Rice:
Add Arborio rice to the skillet, stirring for 1-2 minutes until lightly toasted. Pour in the white wine and cook until absorbed.
Add Broth Gradually:
Begin adding warmed broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue for about 18-20 minutes until the rice is creamy and al dente.
Finish the Risotto:
Remove from heat and stir in Parmesan cheese and truffle oil. Season with salt and pepper to taste.
Serve:
Plate the risotto and garnish with fresh parsley. Enjoy your luxurious Truffle Risotto with Mushrooms!
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