Black Truffle Risotto

Ingredients

• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Black truffle - 1, finely grated
• Chicken broth - 4 cups
• White wine - 1/2 cup
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Olive oil - 2 tablespoons
• Arborio rice - 1 cup

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the Arborio rice and stir to coat in the oil. Cook for 2-3 minutes, until the rice is slightly toasted.
4. Add the white wine and stir until it is fully absorbed.
5. Add the chicken broth, one cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
6. When the rice is tender and creamy, remove from heat and stir in the grated black truffle, Parmesan cheese, and butter.
7. Season with salt and pepper to taste.
8. Serve the risotto hot, garnished with additional grated truffle if desired.