This risotto with black truffles

Cut the mushrooms, shiitake mushrooms, and eringigi into thin slices, and the enoki mushrooms and shiitake mushrooms into small pieces that are easy to eat.

Add olive oil and chopped garlic to a frying pan, heat it, and fry until it smells.

Once the aroma comes out, add the mushrooms from [1] and stir-fry slowly over medium heat. It is best to fry while pressing it with a fried towel, like a fried tobacco. Once it shrinks, take it out into the bat.

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

Add some white wine and use the timer to measure for 18 minutes. Once the alcohol content is gone, add about 400cc of basic bouillon. The recommended way to make the juice lingering against the ingredients is topped with.

Once the whole thing is blended, place the mushrooms from [3] in a pot and simmer with bouillon or water as appropriate. Once the remaining 3-4 minutes are left, do not add any water at once, but adjust it with small amounts.

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

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