Truffle Risotto

Prepare Broth:

• In a saucepan, heat the broth over medium heat. Keep it warm throughout the cooking process.

Sauté Onions and Garlic:

• In a large, heavy-bottomed skillet or saucepan, heat a tablespoon of truffle oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Toast the Rice:

• Add the Arborio rice to the skillet and cook, stirring constantly, until the rice is lightly toasted. This helps the rice absorb the flavors.

Deglaze with Wine:

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

Add Broth:

• Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition of broth to be mostly absorbed before adding the next.

Continue Cooking:

• Continue this process until the rice is creamy and cooked to al dente, usually about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.

Finish with Truffle Oil and Parmesan:

• Once the risotto is cooked, stir in the remaining truffle oil and Parmesan cheese. Season with salt and black pepper to taste. The risotto should have a creamy consistency.

Garnish and Serve:

• Garnish the truffle risotto with chopped fresh parsley and serve immediately.