Black Truffle Risotto

Ingredients

Salt and pepper

to taste

Unsalted butter

2 tablespoons

Parmesan cheese

1 cup, finely grated

Black truffle

1, grated

Chicken broth

6 cups

White wine

1 cup

Garlic

2 cloves, minced

Onion

1, finely chopped

Olive oil

3 tablespoons

Arborio rice

1.5 cups

Instructions

1. Place a large saucepan over medium heat and add the olive oil.
2. Once the oil is hot, add the finely chopped onion and minced garlic. Saute until the onion becomes translucent, this should take around 5 minutes.
3. Add the Arborio rice to the saucepan. Stir well so that each grain of rice is coated in the oil. Cook for an additional 2-3 minutes until the rice begins to toast slightly.
4. Pour in the white wine, stirring continuously until the wine is fully absorbed by the rice.
5. Begin adding the chicken broth. Add one cup at a time, stirring constantly. After each cup of broth is added, wait until it is fully absorbed before adding the next one.
6. Once the rice is tender and has a creamy consistency, remove the saucepan from the heat.
7. Stir in the finely grated black truffle, Parmesan cheese, and butter.
8. Add salt and pepper to taste.
9. Serve the risotto hot. For an extra luxurious touch, garnish with additional grated black truffle.