Risotto al Tartufo

Ingredients

• •300g Arborio rice
• •1 liter vegetable or chicken broth, warmed
• •1 small onion, finely diced
• •2 cloves garlic, minced
• •100ml dry white wine
• •100g Parmigiano-Reggiano, grated
• •50g butter
• •15g black truffle, thinly sliced or grated
• •2 tablespoons truffle oil
• •2 tablespoons olive oil
• •to taste salt and white pepper

Directions

1. 1Heat olive oil in a large pan over medium heat, sauté diced onion and garlic until translucent, about 2 minutes.
2. 2Add Arborio rice, stirring constantly for 1 minute until lightly toasted.
3. 3Pour in white wine and stir until absorbed, about 1 minute.
4. 4Add warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for about 18-20 minutes until rice is creamy and al dente.
5. 5Remove from heat and stir in butter and grated Parmigiano-Reggiano until well combined.
6. 6Fold in the sliced black truffle and truffle oil, season with salt and white pepper to taste.
7. 7Divide among serving bowls and garnish with additional truffle shavings and fresh cracked pepper.

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