Yummy –  fresh truffle risotto has layers of mushroom flavors! Make a traditional sofrito by finely chopping an onion or 2-3 shallots and sauté in olive oil for a few minutes. Add rice and stir to coat, cook until edges become slightly translucent. Stir in a cup of good white wine. Pour another cup into your wine glass and enjoy-  stir as it becomes absorbed by the rice. Gradually stir in HOT broth (chicken or vegetable) 1/2 cup at a time while stirring, until risotto is creamy and al dente. In a separate pan sauté fresh beech mushrooms in a spoonful of olive oil or butter. When tender and slightly browned sprinkle liberally with truffle salt. Keep warm.

When rice is al dente, stir in most of the sautéed mushrooms, and the grated parmesan. Serve on platter, and thinly shave truffle over top. Arrange remaining  mushrooms on platter , fill everyone’s wine glasses and enjoy!