Instructions: Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Add all mushrooms; saute until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed.

Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes.

Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately.

* Available at Italian markets, specialty foods stores, and some supermarkets.

This recipe yields 8 first-course or 4 main-course servings.

Comments: "Being a vegetarian, I was delighted to find a hearty meatless main dish at the Stamford Plaza hotel in Auckland, New Zealand," writes Barbara Abbott of Santa Rosa, California. "The mushroom risotto was outstanding; Id be pleased if you could get the recipe."

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