Simple Truffle Risotto

Ingredients:

• 1 quart (4 cups) chicken broth, kept warm

• 3 tablespoons butter, divided

• 1tablespoons olive oil

• ½ medium onion, finely minced

• 1¼ cups Arborio rice

• ½ cup dry white wine

• ¼ cup hot water (optional)

• ⅓ cup grated Parmesan cheese

• fresh black truffles

• 1 tsp milk (or more, to adjust creaminess)

• 2 tablespoons fresh parsley, chopped

• Salt & freshly ground black pepper, to taste

Instructions:

1. Warm the Broth

   In a saucepan, bring the chicken broth to a gentle simmer. Keep warm over low heat.

   
   

2. Sauté the Aromatics

   In a heavy-bottom pan, melt 1 tbsp butter with olive oil over medium heat. Add the onion and cook until translucent (~2 minutes). Stir in the rice and cook until fragrant, about 1 minute.

   
   

3. Deglaze with Wine

   Pour in the white wine and stir until it's fully absorbed (about 5 minutes).

   
   

4. Add Broth Gradually

   Add one ladle of warm broth, stirring constantly until absorbed. Continue adding broth one ladle at a time, stirring continuously, until the rice is tender yet still slightly firm (~20–30 minutes). If needed, use hot water to finish cooking.

   
   

5. Finish with Cream & Truffle

   Remove from heat. Stir in remaining 2 tablespoons butter, Parmesan, freshly minced truffle, and milk until creamy. Season with parsley, salt, and pepper.

   
   

6. Serve Immediately

   Plate warm, shave extra black truffle on top and enjoy right away for best texture.

   
   
   
   

Serving Tips:

• Use a truffle shaver or mandolin to get perfect slices to add on top of this dish