Black truffle and mushroom risotto

Thinly slice the mushrooms, shiitake, and king oyster mushrooms, and tear the enoki and shimeji mushrooms into bite-sized pieces

Add olive oil and chopped garlic to a frying pan and heat until fragrant

Once the aroma comes out, add the mushrooms from [1] and fry slowly over medium heat. It is a good idea to press down on them with a spatula while frying, as if to sear them. Once they start to shrink, remove them to a tray

Put unsalted butter in another pot and heat it. When the butter has melted, add the chopped onion and Italian rice and fry

Add the white wine and set a timer for 18 minutes. Once the alcohol has evaporated, add about 400cc of basic bouillon. The amount should be enough to cover the ingredients

Once everything is well combined, add the mushrooms from [3] to the pot and simmer, adding bouillon or water as needed. When there are about 3 to 4 minutes left, it is best to add the water little by little rather than all at once

After 18 minutes, turn off the heat and add salt to taste. Add the parsley, Parmesan cheese, and unsalted butter and melt the butter over the residual heat

Serve in a bowl and top with slices of black truffle, Parmesan cheese, and Italian parsley