Mushroom Risotto with Hot Truffle Sauce

A creamy risotto with deep mushroom and truffle flavour. Every minute of stirring is worth it.

Method:

1. Fry the onion in olive oil until translucent.
2. Add the sliced mushrooms and cook until soft.
3. Add the rice and fry for a minute, until it turns slightly translucent.
4. Add the hot stock a ladleful at a time, stirring until it is absorbed.
5. Continue like this for about 18 minutes, until the rice is creamy.
6. Take off the heat and add the butter, Parmesan and Hot Truffle Sauce.
7. Stir through and serve immediately.