460g mushrooms, sliced, cremini, shiitake, or mixed
2-3 tbsp olive oil
1 sm onion, finely chopped
4 cloves garlic, minced
1 1/2 cups arborio rice
5 cups warmed chicken broth, plus more if needed
1 tsp Italian seasoning
Salt and fresh cracked black pepper, to taste
1/2 cup Parmigiano Reggiano cheese, grated, plus more for serving (optional)
Fresh parsely, chopped for garnish, optional
1–2 tbsp truffle oil, white, black or preferred truffle oil
Directions
In a small saucepan, add chicken broth and keep at a gentle simmer over low heat.
Heat a tablespoon of olive oil in a skillet over medium heat. Add mushrooms, season with salt and pepper, and cook until golden and liquid has evaporated. Remove and set aside. Work in batches if needed so the mushrooms sear rather than steam.
Add the remaining 2 tablespoons of olive oil to the same pan. Sauté the onions until softened, then add garlic and Italian seasoning. Cook for 30 seconds until fragrant.
Add the arborio rice to the pan and cook for 1–2 minutes, stirring frequently, until the edges look slightly translucent. Then, gently pour in the warm chicken broth, one cup at a time stirring frequently and letting the liquid absorb before adding the next cup. Continue this process until the rice is creamy and tender with a slight al dente bite.
Stir in the grated Parmigiano Reggiano and 1–2 tablespoons of truffle oil. Then return the cooked mushrooms to the pan and fold them into the risotto.
