Truffle Risotto

Ingredients

• 320g Arborio or Carnaroli rice
• 1L chicken or vegetable broth, kept warm
• 1 medium shallot, finely diced
• 120ml dry white wine
• 60g unsalted butter
• 80g Parmigiano-Reggiano, freshly grated
• 20-30g fresh Black Winter Truffle
• 2 tbsp extra virgin olive oil
• Salt and white pepper to taste

Instructions

1. 1Heat olive oil and half the butter in a wide pan over medium heat. Sauté the shallot until translucent (about 3 minutes).
2. 2Add the rice and toast for 2 minutes, stirring constantly until the edges become translucent.
3. 3Pour in the wine and stir until fully absorbed.
4. 4Add warm broth one ladle at a time, stirring frequently. Wait until each addition is almost absorbed before adding the next.
5. 5After about 18-20 minutes, the rice should be al dente. Remove from heat.
6. 6Stir in the remaining butter and Parmigiano-Reggiano. Cover and rest for 2 minutes.
7. 7Season with salt and white pepper. Serve immediately with generous shavings of fresh black truffle on top.