Warm the stock

• Bring the vegetable stock to a gentle simmer in a saucepan.
• Keep it hot over low heat throughout cooking.

Sauté the mushrooms

• Heat the olive oil in a sauté pan over medium-high heat.
• Sear the cremini, shiitake and oyster mushrooms until golden and their moisture has evaporated.
• Season with salt and pepper, then set aside.

Sweat the aromatics

• Melt half the butter in a stockpot over medium heat.
• Cook the onion until soft and translucent.
• Add the garlic and the rehydrated porcini and cook until fragrant.

Toast the rice

• Add the rice and stir to coat it in the fat.
• Toast until the grains are glossy and the edges turn translucent.

Deglaze with wine

• Pour in the white wine and stir until it has almost fully evaporated.

Cook the risotto

• Add the hot stock one ladle at a time, stirring and waiting for each addition to be absorbed before adding the next.
• Continue until the rice is al dente and the texture is creamy.

Finish and serve

• Stir in the sautéed mushrooms and the remaining butter.
• Fold in the grated parmesan until melted and creamy.
• Drizzle with truffle oil, adjust the seasoning and serve immediately.