Mushroom risotto

Ingredients for 4 servings:

• 400 g risotto rice (Arborio)
• 1 onion(s)
• 3 tbsp vegetable oil
• 250 ml white wine
• 1 liter vegetable broth, boiling
• 125 g Parmesan
• 150 g butter
• 500 g mushrooms, brown
• 1 tbsp truffle oil
• 1 bay leaf

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and finely dice the onion, and sauté in the vegetable oil until translucent. Then add the risotto rice and sauté until translucent. Deglaze with white wine and add 3/4 of the vegetable stock. Add the bay leaf and simmer with the lid on for 20 minutes at low heat. Meanwhile, clean the mushrooms, dice them, and sauté them in 50g of butter. Once the rice is cooked, stir in the mushrooms, the remaining butter, the truffle oil, and the freshly grated Parmesan cheese. Add a little more stock to achieve the desired consistency, and serve immediately.