Chanterelle Mushroom Risotto

butter
olive oil
2 cloves garlic
1 cup fresh chanterelles
1 medium yellow onion
1 carrot
2 ribs of celery
1 1/2 cup Arborio rice
2/3 cup white wine
a bunch of veg broth
1/2 cup chopped fresh Italian parsley
truffle oil
1/2 cup grated Parmesan

Clean and coarsely chop the chanterelles. Mince the garlic. Heat some butter and oil over medium-low heat and lightly fry the garlic, then add the chanterelles and saute until they release liquid and turn tender and slightly colored. Remove them to another pan.

Heat the broth in one pan.

Peel and finely dice the onions, carrot, and celery into a soffritto. Heat more butter and oil in the other pan and fry the soffritto until tender and golden. Add the rice and fry for a minute or two. Put the mushrooms back into the pan. Add the wine and stir until absorbed. Start adding the broth a cup or two at a time and stirring until absorbed.

When the risotto is done, remove it from the heat and stir in the cheese, a spoonful of truffle oil, and the fresh parsley.