Ingredients
• 320 g of Arborio rice
• 1 small onion, chopped
• 1 liter of vegetable broth
• 2 tablespoons of truffle squeeze
• 100 ml of dry white wine
• 50 g of butter
• 50 g of grated Parmigiano Reggiano
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh truffle shavings for garnish (optional)
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 constantly. Deglaze with the white wine and let it evaporate.
Cook the Risotto:
3. Add the hot vegetable broth one ladle at a time, stirring frequently and adding more broth only when the previous amount has been absorbed. Continue until the rice is cooked al dente.
Incorporate the Truffle Cream:
4. When the rice is al dente, remove from heat and add the truffle squeeze, butter, and grated Parmigiano Reggiano. Stir vigorously until you achieve a creamy consistency. Adjust salt and pepper.
Serve:
5. Plate the risotto, garnish with fresh truffle shavings (if available), and serve immediately.
