Mushroom risotto with truffle cream

The only thing I regret not having done in Tuscany was going on a truffle finding trail. So instead I bought myself a tiny little jar of truffle cream.
This gave me the idea to make mushroom risotto when I've opened up this week's vegetable box from Abel & Cole. There was a nice little box of champion mushrooms in it. A mushroom risotto would normally require more earthy mushrooms like porcini, however I thought with a little trick of adding the truffle cream to the risotto, the same could be achieved.
Well, it ended up to be better :)

Ingredients for 2-3 people:

• 250g mushrooms (I've used champions)
• 200 g arborio (risotto) rice
• 750 ml vegetable stock
• 1tbsp of truffle cream
• 1 onion
• 1 clove of garlic
• 1 glass dry white wine
• 5-6 sundried tomatoes
• butter for frying
• few stems of parsley
• Parmesan

Preparation:
Nothing can be simpler than this. I've sliced the mushrooms and chopped the onion. Have added the butter to a hot pan, (simply love it when it starts to sizzle), fryied the mushrooms first, then added the onion (the other way around than normal, because the onion was very sweet and soft and I wanted to avoid the onion getting burned). Once the onions have started to look like big pearls add the rice, and stir until the rice becomes pearly as well. Add the wine, and a bit of the stock and stir until the liquid evaporates. Keep on adding the stock until the rice is perfectly cooked and your risotto is creamy.
I have added the chopped sundried tomatoes and the truffle cream, mixed it.

Have served it with a bit a parsley on top, and then it was ready to go. Perfetto!

Jo etvagyat!