Mushroom risotto with extra virgin olive oil

For the risotto:

200gr. arborio rice
30ml extra virgin olive oil
30gr. butter
400ml vegetable broth
30gr. portobello mushrooms, thinly sliced
20gr. shimejiwhite mushrooms, thinly sliced
20gr. champignonmushrooms, thinlysliced
20gr. porcini mushroomssoaked in 50ml of vermouth
1 tsp. truffle paste
2 spring onions, thinly sliced
30gr. freshly grated Parmesan cheese
20gr. butter


Preparation method

Warm the extra virgin olive oil with the butter in a large saucepan over medium-high heat. Addthespringonionsandsauté lightly. Stir in the mushrooms, and cook until soft. Add rice and toast. Pour in the vermouth until it is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, approx. after 14 mins. Then add the truffle paste. Remove from heat and add in the butter and parmesan cheese. Adjust salt and pepper, serve with raw extra virgin olive oil