Truffle Mushroom Risotto

Method

1. Heat a skillet over medium heat.
2. Add 1 tbsp butter and the sliced mushrooms.
3. Sauté for 5–7 minutes, until browned and their moisture has mostly cooked away.
4. Reduce the heat to medium-low.
5. Add the cooked risotto and remaining 1 tbsp butter.
6. Stir gently until hot and creamy. If needed, loosen with a spoonful of water or broth.
7. Stir in the Parmesan.
8. Remove from the heat and fold in 1 tsp Nuit de Truffe.
9. Divide between two warm bowls and serve immediately.
10. Finish with a little extra Parmesan on top, if desired.