Truffle Mushroom Risotto

Heat the vegetable broth in a separate pot and keep it at a gentle simmer. Slice the cremini mushrooms and set aside.

In a large shallow pan, melt 1 tbsp of butter over medium-high heat. Add the sliced mushrooms and sauté for 4–5 minutes until golden and tender. Season with a pinch of salt and pepper, then transfer to a plate.

In the same pan, melt 2 tbsp of butter over medium heat. Add the diced onion and minced garlic, stirring frequently until softened and fragrant, about 2 minutes.

Add the arborio rice and stir constantly for 1–2 minutes, coating each grain with the butter, until the rice becomes translucent at the edges.

Pour in the white wine and stir until nearly all the liquid is absorbed, about 1 minute.

Add the warm broth 1 ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue this process for 18–20 minutes until the rice is tender and creamy but still holds its shape.

Remove from heat and stir in the truffle butter, sautéed mushrooms, grated parmesan cheese, and remaining 1 tbsp butter until fully incorporated. Season to taste with salt and black pepper.

Divide the risotto among bowls and garnish with fresh chopped parsley. Serve immediately while hot and creamy.