Silky risotto with endive and mushrooms - Serving Dumplings

Ingredients

• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, crushed
• 150 g pancetta
• 100 ml white wine
• 400 ml warm poultry broth
• 125 g risotto rice, Arborio
• 200 g mix of forest mushrooms
• 2 Belgian endives, cut into long thin stripes
• leaves from 2 thyme stems
• 4 sage leaves
• 4 stems parsley, chopped
• black pepper
• a few drops of lemon juice
• 70 g freshly grated parmesan cheese
• 1 tablespoon butter
• 3 tablespoons truffle oil