Dice the onion and garlic and add to a lightly olive oiled pan on a medium heat.
Once the onion has started to go clear add in the wine.
Pour in the rice and stir until thoroughly coated and shiny.
I make my own stock it tastes much cleaner and is healthier!
Start adding hot stock one ladle full at a time.
Turn the pan down to a simmer and stir occasionally.
Every time the liquid is absorbed add another ladle.
When you only have about a cup of stock left chop the mushrooms.
Add them to a hot pan with the butter and stir fry.
Once they are cooked the risotto should also be ready. There should be no liquid left and the rice should be soft. Taste and season well.
Spoon the risotto into 2 bowls.
Top with shaved parmesan and add 1/2 tbsp of truffle oil to each bowl and serve.
NOTE: Do not cook the truffle oil or it will lose some of it's flavour. It's best to cook the mushrooms separate so they don't go soggy and get lost among the rice. For vegetable stock simply boil vegetable cut offs (I always have a bag in the freezer) for ten minutes, remove vegetables and use as usual.