Instructions

1. Cook the mushrooms

Sauté mushrooms in olive oil until golden

Season and set aside

2. Start the risotto

Cook shallot + garlic in butter until soft

Add rice and toast lightly (1–2 mins)

3. Build flavour

Add white wine, reduce

Add warm stock gradually, stirring constantly

Let each addition absorb before adding more

4. Finish (key step)

When rice is creamy and just cooked:

Stir in Parmesan
Stir in butter
Fold in mushrooms
Add black truffle paste at the end

5. Rest & serve

Let sit for 1 minute (important for texture)
Serve loose and glossy (not stiff)