Risotto with Truffle Oil and Mushrooms

This Winter we found a super tasty comfort food option that is so decadent it seems to have replaced any craving for mac-n-cheese and the like. It goes something like this…
Ingredients for 4 servings:
2 Vegetable Boullion Cubes
4 C Water
1 C White Arborio Rice
2 Tbsp Olive Oil
1 Large Shallot or 1/2 a Yellow Onion, Peeled and Chopped
2 tsp White Truffle Oil

In a medium sauce pan, boil water and add boullion cubes to make a broth. Let simmer on low-medium heat.

In a 2-3 quart pot using medium heat, saute Olive Oil and onions.
When onions are soft, add Rice and continue to saute, turning the mixture with constant attention.
Once the rice toasts a bit, add a few ladels of broth at a time and continue stirring mixture
almost constantly until all broth is combined into rice and reaches thick consistency. Stay near the stove to monitor heat and stickiness!
Remove from heat. Stir Truffle Oil into Risotto. Mushrooms can be heated in the broth or sauted with rice and olive oil.
We often double this recipe. Enjoy!