Ingredients (Serves 2–3):

• 1 cup arborio rice

• 250 g porcini mushrooms, sliced

• 1 small onion, finely chopped

• 3 tbsp Turna Extra Virgin Olive Oil

• 1 tbsp butter

• 3 cups hot vegetable broth

• 1/2 cup grated parmesan cheese

• 1 tsp salt

• 1/2 tsp black pepper

Instructions:

1. Sauté the Onions: Heat the Turna Extra Virgin Olive Oil in a pan. Add the onions and sauté until softened.

2. Add the Mushrooms: Add the mushrooms and cook until they release their water and absorb it back.

3. Add the Rice: Stir in the arborio rice and lightly toast it.

4. Add the Broth: Add the vegetable broth one ladle at a time, allowing the rice to absorb the liquid before adding more. (Total 15–18 minutes)

5. Butter & Cheese: Add the butter and grated parmesan cheese. Stir well to combine.

6. Consistency: Once the risotto reaches a creamy texture, remove from heat.

Serve: Drizzle a few drops of Turna Extra Virgin Olive Oil on top before serving.

Enjoy!