Ingredients

Steps

• Heat olive oil in a pan and cook chopped onions, garlic, and salt until soft.
• Add rice and stir until hot and translucent, then gradually add 1 litre of boiling water while stirring.
• Cook the rice for 18-20 minutes, remove from heat, and let it stand.
• Sauté the mushrooms in a separate frying pan with olive oil until softened.
• Incorporate mushrooms into the risotto base and cook for a few more minutes until the rice is soft.
• Stir in parmesan, chervil, chives, and tomatoes, then season with salt and pepper.
• Serve in dishes and finish with a drizzle of white truffle oil.