Ingredients
1 1/2 cups Arborio rice
5 cups chicken or vegetable broth
2 tbsp olive oil
1 small onion, finely chopped
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
3 tbsp unsalted butter
2 tbsp black truffle oil
1 small black truffle, thinly shaved
Salt, to taste
Freshly ground black pepper, to taste
Directions
1. Heat the chicken or vegetable broth in a pot and keep it warm over low heat.
2. In a large pan, heat the olive oil over medium heat.
3. Add the finely chopped onion to the pan and sauté until translucent, about 3-4 minutes.
4. Add the Arborio rice to the pan and stir for about 2 minutes, ensuring each grain is coated with oil.
5. Pour in the dry white wine and stir until it has been absorbed by the rice.
6. Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful.
7. Continue this process until the rice is tender and creamy, about 18-20 minutes.
8. Once the rice is cooked, remove the pan from heat and stir in the grated Parmesan cheese and unsalted butter until well combined.
9. Drizzle the black truffle oil over the risotto and gently fold it in.
10. Season with salt and freshly ground black pepper to taste.
11. Garnish with thinly shaved black truffle.
12. Serve immediately.