Ingredients
• 320 g Arborio rice
• 100 g summer truffle paté
• 1 small onion, finely chopped
• 1 liter hot vegetable broth
• 1 glass of dry white wine
• 50 g butter
• 50 g grated Parmigiano Reggiano
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
Instructions
Prepare the Sofritto:
1. In a saucepan, heat the olive oil and add the chopped onion. Cook over medium heat until the onion becomes translucent.
Toast the Rice:
2. Add the Arborio rice to the saucepan and toast for 2-3 minutes, stirring continuously. Deglaze with white wine and let it evaporate.
Cook the Risotto:
3. Add the hot vegetable broth one ladle at a time, stirring often, and adding more broth only when the previous one has been absorbed. Continue until the rice is cooked al dente.
Incorporate the Truffle Paté:
4. When the rice is al dente, remove from heat and add the summer truffle paté, butter, and Parmigiano. Stir vigorously until you achieve a creamy consistency. Adjust seasoning with salt and pepper.
Serve:
5. Divide the risotto into plates and garnish with chopped fresh parsley.
