Risotto al Tartufo

Ingredients

Olive oil

2 tablespoons

White onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 1/2 cups

White wine

1/2 cup

Chicken broth

4 cups, warmed

Truffle oil

2 tablespoons

Parmesan cheese

1 cup, grated

Salt

to taste

Pepper

to taste

Instructions

1. In a large pan, heat the olive oil over medium heat until shimmering.
2. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the Arborio rice, coating it in the oil. Toast the rice for 2-3 minutes until it develops a slight nuttiness, stirring frequently.
4. Pour in the white wine and stir continuously until it is fully absorbed by the rice, enhancing the flavor profile.
5. Begin adding the warmed chicken broth, one cup at a time, stirring constantly. Allow each addition to be fully absorbed before adding the next. This process should take about 18-20 minutes to achieve a creamy consistency.
6. Once the rice is tender yet al dente, remove the pan from heat.
7. Fold in the grated Parmesan cheese and truffle oil, stirring well to combine. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional Parmesan cheese and a drizzle of truffle oil for an extra touch of luxury.