Ingredients:
60 ml fruity olive oil
375 ml finely chopped onion
340 g mixed wild mushrooms, such as shiitakes, portobellos, and crimini, sliced
500 ml rice
190 ml dry white wine
1Ѕ l water, heated
Salt and freshly ground black pepper to taste
125 ml freshly grated Parmigiano cheese
60 ml finely chopped flat-leaf parsley
30 ml oil

Heat oil in a medium size casserole. Add onions and sautй until lightly browned. Stir in mushrooms and cook until tender, about 5 minutes, then add rice and stir to coat with oil. Pour in wine and bring liquid to a boil.

Reduce heat and, stirring often, add heated stock by cupfuls, stirring until rice has nearly absorbed all of the liquid before adding the next cup, about 20 minutes total time.

Stir in salt, pepper, cheese, parsley, and truffle oil. Rice should be al dente, but risotto should have a creamy consistency. Add more liquid if too dry.

Divide among warmed plates and serve immediately.

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