Creamy Truffled Mushroom Risotto

Melt butter in a large pan over medium-high heat. The pan should preferably be low and wide, but other pans work as well. Add shallots and garlic and fry until fragrant, about 2 minutes.

Remove garlic cloves and add mushrooms. Fry for 2 minutes.

Add rice, increase the heat a bit, and fry until rice, shallots and mushrooms are well-mixed and the butter is absorbed.

Make sure heat is on high. Pour in wine and cook until almost completely absorbed. Stir constantly.

Add 200 ml or about 1 cup of mushroom stock and stir. Place the rest of the mushroom stock in a separate pan over low heat. Lower heat for risotto and add the rest of the mushroom stock slowly over the course of 16–18 minutes, adding about 100 ml or 1/2 cup when previously-added liquid has been absorbed. Stir often, almost constantly, with a large spoon (see note).

The risotto is finished when almost cooked through—there should still be a solid core in the center of the rice. When risotto is finished, remove pan from heat and add Parmesan and truffle oil. Add salt and pepper to taste.

Serve immediately with chopped parsley and extra Parmesan cheese, and squeeze over a little bit of lemon juice just before serving (or serve with a lemon wedge).