Heat up your stock to a simmer and ready
Heat up olive oil in a large saucepan and have you rubber spatula ready
Saute the onions until translucent then add in garlic and brown and portobello mushrooms
Add in the rice when the mushrooms are cooked and saute it of until coated evenly
Add in wine to deglaze.
Add a ladleful of stock and simmer and stir until the liquid is absorbed. Continue to add more stock (one ladleful) until rice plump and tender.
Finish with butter, salt and pepper, parmesan and take off the stove.
When still warm, plate up and garnish with sliced truffles and parsley.