Heat the oil in a large, heavy based saucepan and add the onion. Cook for 1 minute then add garlic. Cook over medium heat for 2-3 minutes until softened.
Add the butter and allow to melt and then add the mushrooms and fry for a further 2-3 minutes until browned.
Stir in the rice until well-coated in the oil. Pour the wine in and simmer, stirring until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again until the liquid has been absorbed.
Continue adding the stock in this way until all the liquid has been absorbed and the rice is plump and tender and just passed al-denté. Stir in the truffle oil.
Remove from the heat and add parsley, parmesan, salt and pepper to taste.
Serve in pre-warmed bowls.
Reprinted with permission of Sarah Graham
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