Mushroom Risotto

Ingredients

• 150 g Portobello Australian Mushrooms, thinly sliced
• 150 g Swiss brown Australian Mushrooms, thinly sliced
• 150 g white button Australian Mushrooms, thinly sliced
• 2 cups vegetable stock
• 3 tbsp olive oil
• 1 small to medium onion, diced
• 2 cloves garlic, crushed
• 100 g Arborio rice
• ½ cup dry white wine
• 2 tbsp cold butter
• 1 bunch chives, finely chopped
• 30 g freshly grated parmesan cheese
• 10 ml truffle oil
• Sea salt
• freshly ground black pepper