Instructions

1. Pour olive oil into a large pan or saucepan.

2. Heat the broth in a separate pot.

3. Fry the onion until soft and shiny.

4. Add the rice and let it cook until the rice grains are shiny.

5. Add the wine and lower the heat. From now on it is important to stir constantly.

6. Add broth, a little at a time while stirring constantly.

7. Taste the rice; when it still has some bite, it's time for the next step.

8. Add parmesan and stir, making sure the risotto does not get too thick.

9. Add the truffle; black truffle needs heat to release its flavours.

10. Add the mushrooms.

11. Finish with butter, I use a generous knob.

12. Season with salt and pepper.

13. Place the risotto on a plate and shake it gently so that the risotto is evenly distributed on the plate.

14. Garnish with fine slices of truffle and chestnut mushrooms.