Pour olive oil into a large pan or saucepan.
Heat the broth in a separate pot.
Fry the onion soft and shiny.
Add the rice and let it cook until the rice grains are shiny.
Add wine, from now on it is important to stir constantly, lower the heat.
Add broth, a little at a time while stirring constantly.
Taste the rice, when it has some chewing resistance it's time for the next step.
Add parmesan and stir, making sure the risotto is not to dry.
Add truffle.
Add the mushrooms
Finish with butter, I use a a lot.
Season with salt and pepper.
Place the risotto on a plate and shake it gently so that the risotto is evenly distributed on the plate.
Garnish with fine slices of truffle and aroma mushrooms.