Risotto al Tartufo, Truffle Risotto | Italian Recipes | Italyabroad.com

Ingredients

• 320 g (about 1 ½ cups) carnaroli rice
• 1 small onion or shallot, finely chopped
• 3 tablespoons extra virgin olive oil
• 50 g unsalted butter
• 100 ml dry white wine
• About 1–1.2 L vegetable or chicken stock, kept hot
• 50 g Parmigiano Reggiano, grated
• 10–15 g fresh black truffle (or truffle paste/cream, as needed)
• Salt and freshly ground black pepper, to taste