Portobella, lemon and truffle risotto with chilli shrimp

If Kit asks me once he asks me a thousand times to cook something with truffle oil in it.... so last night I thought it would be perfect in a creamy risotto with portabello mushrooms, lemons and chilli shrimp.

Chop 3 cloves of garlic, 1 brown onion and about 12 small baby portabello mushrooms. Saute in pan with 1 tbsp of extra virgin olive oil... add a little salt pepper, red pepper flakes and fresh grated lemon zest.

Once the onions, mushrooms and spices have sauteed, add 1 cup of aborio rice and stir until covered with oil..... add 1/2 a cup dry white wine and stir until absorbed.
Then cup by cup.... add hot chicken/vegetable stock and stir until absorbed.
Saute in extra virgin olive oil until pink
Before serving, stir in baby arugula, a tablespoon of black truffle oil and Parmigiano-Reggiano. Serve with shrimp.....
So delicious!!!!