Mushroom Truffle Risotto

Ingredients:
1 red onion
3 cloves of a garlic
1 pack of bella mushrooms
1 tsp truffle oil
salt/pepper/Italian seasoning
1 pack of Vegetable, Beef or Chicken stock (about 1 pint)
1 cup Arborio rice
1 cup of shredded Parmasan Cheese

Instructions:
Press the garlic, finely chop the onion. Clean the mushrooms and thinly slice them.
Heat up the stock to boiling in a small pan, once boiling, keep it at a low simmer.
In a frying pan, add olive oil, and fry the mushrooms at medium heat until moist is gone. Season with Italian seasoning, salt and pepper. Put aside.

Heat up a large frying pan or wok on medium heat. Add olive oil and fry garlic and onions until softened. Add the Arborio rice and toast for 1-2 minutes (do not let this burn). Optionally you can hose the rice down with white wine or Prosecco. Or if you wish you can add 1/2 cup of stock at this point. Stir until all liquid has evaporated.
Repeat this step endlessly until you are out of stock, or when the rice is fully cooked. You may even need more stock if you cook it too fast.

Once all liquid has evaporated and the rice is done, turn the heat down and add the cheese. Mix it in so it melts. Finally add the mushrooms and the truffle oil, heat it all through and serve in small portions. This stuff is heavy:-)