Black Truffle Risotto

INGREDIENTS

1 cup Arborio rice
4 cups chicken or vegetable broth
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1-2 black truffles, thinly sliced or shaved
Chopped fresh parsley for garnish

Method

Step 1

In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.

Step 2

In a separate large saucepan, heat the olive oil and butter over medium heat.

Step 3

Add the chopped onion and minced garlic to the saucepan and sauté until the onion becomes translucent and fragrant.

Step 4

Add the Arborio rice to the saucepan and stir to coat it with the oil and butter. Cook for about 2 minutes until the rice grains are slightly toasted.

Step 5

Pour in the white wine and stir until it is absorbed by the rice.

Step 6

Begin adding the warm broth to the rice, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next.

Step 7

Continue adding broth and stirring for about 20-25 minutes, or until the rice is cooked al dente and has a creamy consistency.

Step 8

Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.

Step 9

Remove the risotto from the heat and let it rest for a minute.

Step 10

Serve the risotto in individual bowls. Top each serving with a few slices or shavings of black truffle.

Step 11

Garnish with chopped fresh parsley. Enjoy your luxurious black truffle risotto!