Mushroom and truffle risotto

In a frying pan fry the spring onion cut in small squares, when it is golden brown add the mushrooms until they are fried a little, adding a little salt.

When everything is sautéed, add the rice and mix for a few seconds.

Pour a little broth and stir.

When the initial broth has evaporated, add a little more broth over medium heat.

When all the broth has been poured in and the rice is almost done, add the truffle and parmesan cheese and stir.

When there is little broth left, we turn off the fire and this way we will get the mellow texture with the cheese and it is ready.