# What you need:
→ Rice & Broth
01 - 1½ cups Arborio rice
02 - 5 cups vegetable broth, kept warm
→ Mushrooms
03 - 12 oz mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
→ Aromatics
04 - 2 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 1 medium shallot, finely chopped
07 - 2 cloves garlic, minced
→ Cheese & Seasoning
08 - ½ cup freshly grated Parmesan cheese, plus extra for serving
09 - ¼ cup dry white wine
10 - Salt and freshly ground black pepper, to taste
→ Finish
11 - 2 tbsp unsalted butter for finishing
12 - 1–2 tbsp truffle oil
13 - 2 tbsp chopped fresh parsley, optional
# How to make it:
01 - Heat olive oil and 2 tbsp butter in a large heavy-bottomed skillet over medium heat. Add shallot and cook 2–3 minutes until softened. Add garlic and sauté 30 seconds.
02 - Add wild mushrooms and cook 6–8 minutes, stirring occasionally, until golden and tender. Season lightly with salt and pepper.
03 - Stir in Arborio rice and toast 1–2 minutes, stirring constantly, until grains are well-coated and translucent at the edges.
04 - Pour in white wine and stir until almost completely absorbed.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and letting each addition absorb before adding the next. Continue 18–22 minutes until rice is creamy and al dente. You may not need all the broth.
06 - Remove from heat. Stir in remaining 2 tbsp butter and Parmesan cheese until creamy. Adjust seasoning with salt and pepper.
07 - Divide risotto among plates. Drizzle each serving with truffle oil and sprinkle with chopped parsley and extra Parmesan if desired.
