Ingredients
- 4 cups vegetable broth heated
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt and black pepper to taste
- Fresh truffle shavings or truffle cream for garnish, optional
Instructions
- Keep the vegetable broth heated in a separate pot.
- In a large pan, heat butter and olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add Arborio rice to the pan and stir to coat with the oil and butter. Sauté for 2 minutes. Pour in the white wine and cook until mostly absorbed. Gradually add the heated broth, one ladle at a time, allowing each ladle to be absorbed before adding the next. Stir frequently until the rice is creamy and al dente, about 18-20 minutes.
- Remove from heat. Stir in Parmesan cheese and truffle oil. Season with salt and pepper to taste. Serve immediately, garnished with fresh truffle shavings if desired.
