Slice your mushrooms into 1–2cm pieces — not too small, as they shrink once cooked and you want chunks.
yum!Method
In a medium saucepan, bring your chicken stock to a boil, then keep it on a burner on low heat.
In another medium saucepan on medium heat, drizzle some olive oil. Once hot, add your diced onion and cook until translucent.
Add your sliced mushrooms and sauté for about 4 minutes, until they release their water and darken slightly. Add your garlic and some salt & pepper.
Now it's time to cook your risotto. Unlike rice, you don't cook it in a pot of water — risotto has to be cooked slowly, bit by bit, so the flavours really soak into the grains. First toss your risotto rice with the mushrooms and onions and let it toast slightly for 3–4 minutes. Keep mixing, on medium to high heat.
Using a ladle, add some of your chicken stock — about 2 ladles — and keep mixing until the risotto soaks it all up. Repeat, 2 ladles at a time.
Your risotto should double in size, and you'll be able to tell when it's almost fully cooked through. It's very important to keep mixing so it doesn't stick to the bottom.
Add your milk, cream and parmesan (keep some to top your risotto), plus more seasoning to taste.
Add some fresh thyme leaves and mix them in. Don't add too much — it's a powerful herb.
Transfer to your serving dish and top with a drizzle of truffle oil. A little goes a long way here, trust me.
