RISOTTO WITH WHITE TRUFFLES

Ingredients (for 2 people):

• 200 g risotto rice (Arborio or Carnaroli)

• 50 g fresh white truffle

• 1 small onion, finely chopped

• 50 g butter

• 1 tablespoon white truffle olive oil

• 750 ml vegetable stock (hot)

• 50 ml white wine (of your choice)

• 50 g grated Parmesan cheese

• Salt and freshly ground pepper to taste

• Fresh parsley for garnish

Preparation:

1. Preparing the stock: Keep the stock in a separate pot over low heat so it’s always hot when you add it to the risotto.
2. Cooking the risotto: In a large pan or pot, melt the butter with olive oil over medium-high heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.
3. Adding the rice: Add the rice to the pan and toast it, stirring constantly, for 1-2 minutes until it becomes slightly translucent around the edges.
4. Adding the wine: Add the white wine and stir until it evaporates. Then gradually add the stock, a little at a time, waiting for the liquid to be absorbed before adding the next amount. Cook the risotto until the rice is creamy and al dente, approximately 18-20 minutes.
5. Final step: When the risotto is cooked, stir in the grated white truffle (save some for garnish) and Parmesan. Add salt and pepper to taste.
6. Serving: Serve the risotto on plates, garnish with a little more grated white truffle and fresh parsley.

Serving tip:
White truffle risotto pairs excellently with a light white wine, such as Malvasia, which will complement the truffle flavors.