Truffle Oil Wild Mushroom Risotto with Parmesan Crisp

Preheat your oven to 180°C (160°C fan). On a baking sheet lined with parchment paper, place small mounds of grated Parmesan cheese, leaving space between them. Bake for 5-7 minutes until golden and crispy. Remove from the oven, let cool, then carefully peel off the paper.

Clean and slice the wild mushrooms. In a large pan, heat 1 tbsp of olive oil over medium heat. Add the mushrooms and sauté for 5-7 minutes until tender and lightly browned. Remove from the pan and set aside.

In the same pan, melt 1 tbsp of butter and 1 tbsp of olive oil. Add the finely chopped shallots and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Add the Arborio rice to the pan and toast for 1-2 minutes until the edges of the grains become translucent. Pour in the white wine and stir until it is completely absorbed (about 2-3 minutes).

Begin adding the hot vegetable broth, one ladleful at a time. Stir continuously after each addition until the liquid is fully absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Once the rice is cooked, remove the pan from the heat. Stir in the reserved sautéed mushrooms, the remaining 1 tbsp of butter, 100g of grated Parmesan, and the truffle oil. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh chopped parsley and the Parmesan crisps.