Wild Mushroom and Truffle Risotto

• 1 ½ cups rice
• 4 cups mushroom broth
• 2 cups assorted wild mushrooms (shiitake, oyster, cremini)
• 1 small onion, minced
• ½ cup dry white wine
• ½ cup grated Parmigiano-Reggiano
• Truffle oil (optional)
• Butter, olive oil

Instructions:

1. Sauté onions in olive oil, add mushrooms. Cook until browned.
2. Stir in rice, toast 2–3 min, then deglaze with white wine.
3. Slowly add broth, stirring constantly.
4. Finish with butter, parmesan, and a drizzle of truffle oil.