Risotto with mushrooms and summer truffle

Risotto with mushrooms and summer truffle

In a saucepan, heat a tablespoon of oil. Pour the contents of the bag and stir. Add a glass of white wine and let evaporate. Add the first ladle of boiling water, reduce heat and let simmer. Gradually add the remaining boiling water, stirring often, to allow each ladle of water to be absorbed before adding the next. It will take about 15 minutes. In total, add 750 ml of boiling water, or more if necessary until the rice is cooked "al dente". Correct the seasoning if necessary. Remove from heat and add butter and Parmesan cheese (a teaspoon). Stir well. Place a lid on the pan and let stand 2 to 3 minutes. Then serve quickly.