Risotto with Mushroom, Parsley & Truffle Oil

This is my favourite risotto to make. And it's so easy too. The addition of truffle oil at the end is a luxurious and fragrant touch, but not necessary. Just something to make a home cooked dish more special. Bon appetit!

RISOTTO WITH MUSHROOM, PARSLEY & TRUFFLE OIL
Serves 4

Ingredients:
1.5 cups arborio rice
1/2 head of garlic, minced
3.5 cups chicken broth
1.5 cups white wine
1 chicken bouillon
100 grams butter
200 grams white button mushrooms, sliced thinly
200 grams Swiss brown mushrooms, sliced thinly
0.05 kg Italian parsley; stems minced and leaves chopped 1 cm"
Zest of one lemon
1 tablespoon truffle oil for each dish

Procedure:

1. Saute the garlic and parsley stems in some olive oil in a deep pot. (I use a deep pot so that later, when I add the liquid, it will cover most of the rice.)

Add butter and the rice and sauté until the rice is coated.

2. Add chicken broth and simmer until the risotto swells and starts to cook.

Turn down the fire so the broth is just simmering and the rice starts to cook. Try some until you don't get that starchy taste as you bite into the rice.

3. Add the wine when the liquid starts to dry.

4. Add the mushrooms.

Mix until the mushrooms are cooked. If it becomes too dry, add more broth or wine.

Add the parsley leaves. Mix well. (It's ok if it seems watery, as it will thicken when you add the parmesan cheese later, as you serve it.)

5. Put some of the risotto in an individual serving bowl. Grate some parmesan cheese on top. Sprinkle some lemon zest. Add 1 tablespoon of truffle oil and drizzle it on the top and sides of the rice. Serve warm. Enjoy!