Truffle Risotto

Instructions

1. Prepare the base
   In a large, heavy-bottomed saucepan, heat 1 tablespoon butter and olive oil over medium heat. Add the finely diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Toast the rice
   Add the Arborio rice to the pan and stir to coat each grain with the butter and oil mixture. Toast the rice for 2-3 minutes until the edges become translucent but the center remains white. This step is crucial for achieving the perfect risotto texture.
3. Add wine and begin adding stock
   Pour in the white wine and stir continuously until almost completely absorbed. Begin adding the hot stock one ladle at a time (about 1/2 cup), stirring frequently and waiting until each addition is nearly absorbed before adding more. This gradual process takes about 18-20 minutes total.
4. Prepare the mushrooms
   While the risotto is cooking, heat the remaining butter in a separate pan. Sauté the mixed wild mushrooms until golden brown and tender, about 5-6 minutes. Season with salt and pepper and set aside.
5. Test for doneness
   After about 18 minutes of adding stock, taste the rice. It should be tender but still have a slight firmness in the center (al dente). The risotto should be creamy and flowing, not stiff. Add more stock if needed.
6. Finish with truffle and cheese
   Remove the risotto from heat. Fold in the sautéed mushrooms, Parmigiano-Reggiano cheese, and truffle oil. Stir in the remaining butter to give the risotto a glossy finish (called 'mantecatura'). Season with salt and freshly ground black pepper to taste.
7. Serve immediately
   Spoon the risotto onto warmed plates. Garnish with chopped parsley, additional grated Parmigiano-Reggiano, and if using, shave fresh truffle on top just before serving. The heat from the risotto will release the truffle's aroma.