I N G R E D I E N T S
2 oz. Italian White Truffle
2 cups Aborio rice
6 cups chicken stock (preferably homemade)
1 small yellow onion, very finely chopped
4-5 oz. butter
4 1/2 oz. Reggiano Parmesan, freshly grated
2 oz. White Truffle Oil
White pepper and kosher salt

I N S T R U C T I O N S
Remove any dirt or soil from the truffle very carefully with a mushroom brush. Do not wash as the truffle should be kept dry and not get mushy or spongy.

In heavy bottom stainless pot, sauté the onion with about 2 1/2 ounces butter, cook until translucent. Add the Aborio rice, mix thoroughly and cook about one minute over moderate flame. Add 2 cups of the chicken broth and stir almost constantly. As the rice absorbs the liquid, keep adding it in 1 cup increments until almost fully absorbed, this process should take between 18-20 minutes. Add remaining butter and the cheese (start with 4 oz. then add remaining if necessary). Add the truffle oil - you should now adjust your seasoning with fresh white pepper and kosher salt (taste the risotto before you season - you might not need any salt). Place the risotto into 4-6 bowls - it should have a creamy texture.

Slice truffles (use a truffle slicer) onto each bowl of risotto and serve immediately.

(Note: if you can't afford to spring for the fresh truffles, make the risotto as directed. Do not mix in the truffle oil; instead, drizzle it over the risotto in the bowls just before serving!)

You can serve this risotto as a first course, in the Italian way, or pair it with roasted meat, poultry, game, even grilled fish.