Wild Mushroom Risotto with Parmesan and Truffle Oil

Ingredients:

1 1/2 cups Arborio rice
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 cups wild mushrooms (such as shiitake, cremini, or porcini), sliced
1/2 cup dry white wine
4 cups chicken or vegetable stock (kept warm)
1/2 cup heavy cream (optional, for extra richness)
1/2 cup freshly grated Parmesan cheese
2 tbsp unsalted butter
2 tbsp fresh parsley, chopped (for garnish)
Truffle oil (optional, for drizzling)
Salt and freshly cracked black pepper, to taste

Instructions:

Prepare the stock:

In a saucepan, heat the stock over low heat. Keep it warm while you make the risotto.

Sauté the aromatics and mushrooms:

In a large skillet or wide saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion becomes soft and translucent, about 5 minutes.
Add the sliced mushrooms and cook for 7-8 minutes, or until they release their liquid and become tender. Season with a pinch of salt and pepper. Set aside.

Toast the rice:

In a separate large pan or Dutch oven, add a bit of olive oil and the Arborio rice. Stir it for 2-3 minutes until the rice is lightly toasted and translucent around the edges.

Deglaze with wine:

Add the white wine to the rice and stir, letting it cook down until the wine is mostly absorbed.

Cook the risotto:

Add the warm stock to the rice one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding another ladle of stock. Continue this process until the rice is al dente (this will take about 18-20 minutes).

Finish the risotto:

Once the rice is tender and creamy, stir in the cooked mushrooms, Parmesan cheese, butter, and heavy cream (if using) for added richness. Adjust seasoning with salt and pepper to taste.

Serve and garnish:

Spoon the risotto onto plates or into bowls. Drizzle with a bit of truffle oil, if desired, and garnish with chopped parsley for a fresh contrast.