Heat up your stock (1 stock cube + 1 litre water) to a simmer.
Heat the Olive oil in large saucepan and add the onion, cook for a bit then add garlic. Cook over medium heat then add mushroom and saute until browned.
Add in rice and stir and add a ladleful of the stock and simmer and stir or until the liquid has been absorbed. Continue to add one ladleful of stock at a time until rice is plump and tender and just passed al-dente.
Add in truffle oil and stir well.
Remove from the heat and immediately add in chopped parsley, Parmesan and seasoned well with salt and pepper.
Notes for Trish:
Need Cheap Truffle Oil and Olive Oil
Need lots of mushrooms - but not shiitake mushroom
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