I haven't made risotto in a long time. In a long time means about a month  I added the truffle oil which my husband brought back from a business trip on impulse when preparing this dish. The truffle olive oil comes from Tuscany in Italy. The best white and black truffles are picked in this region. I recommend this oil as the last finishing touch to classical dishes. We like it with fresh bread and a pinch of salt. It is excellent with a glass of your favourite wine. This time I used truffle oil for my mushroom risotto. I recommend it!

Ingredients (for 4 people):
200 g of rice arborio
1.5l of vegetarian bouillon
2 shallots
2 cloves of garlic
200ml of dry white wine
500g of small mushrooms
3-4 dried ceps
4 tablespoons of butter
3 tablespoons of parmesan
parsley
truffle oil

Soak the dried ceps for an hour. Dice one shallot and one clove of garlic and fry them in one teaspoon of butter. Add the small mushrooms (save a couple of nice mushrooms for later) and fry for a while. Pour in the vegetable bouillon, add the soaked ceps and boil for 30 minutes.
Melt one tablespoon of butter in a saucepan with a heavy bottom and fry one diced shallot and one clove of garlic. Add the rice and fry until the seeds are glazy. Pour in the wine and boil until the wine evaporates. Add half a glass of the mushroom bouillon and boil the rice. Wait until the rice soaks up the portion of the bouillon before you pour in the next one. Boil the risotto for 15-18 minutes, topping up with the bouillon. Fry the rest of the small mushrooms. Turn off the heat, wait a while and add the rest of the butter, 3 tablespoons of the parmesan, fried mushrooms and mix them in. If necessary, spice up the risotto with salt and pepper. Sprinkle with the parmesan, parsley and truffle oil before serving.

Enjoy your meal!

Try also:
Pumpkin risotto with almonds
Coconut risotto with apples and crunchy crumble topping
Lemon-peppermint risotto with salmon