Risotto with Truffle Oil

A delicious mushroom dish for any occasion!

Fry the onions in butter until translucent, add the mushrooms and sauté for 2 minutes. Add the long grain rice, sauté a little bit, add the bay leaf spice and pour a little bit of hot clear soup.

Do not forget to stir. When the clear soup has evaporated, add clear soup repeatedly until the long grain rice is al dente. Remove from heat, add Parmesan and truffle oil, stir well and serve on the spot. Season with salt and freshly ground pepper to taste.

Instead of mushrooms, mushrooms can also be used.

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