How to Make Creamy Arborio Rice Risotto with Wild Mushrooms

Ingredients

• 1 cup Arborio rice (200g)
• 4 cups low-sodium vegetable broth (960ml)
• 2 tablespoons unsalted butter (30g)
• 1 tablespoon olive oil (15ml)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mixed wild mushrooms, cleaned and sliced (225g)
• 1/2 cup dry white wine (120ml)
• 1/2 cup grated Parmesan cheese (50g)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Truffle oil, for drizzling (optional)
• Additional Parmesan cheese, for serving (optional)