Gold leaf & white truffle risotto from Pimp My Rice: Over 100 inspirational rice recipes from around

Ingredients

• 30 g/1 oz/scant ½ cup freshly grated Parmesan cheese
• 120 ml/4 fl oz/½ cup dry white wine
• 1.5 litres/52 fl oz/6½ cups good-quality hot chicken stock
• 60 g/2¼ oz/4 tbsp cold butter, cubed
• 350 g/12 oz/scant 2 cups superfine risotto rice, preferably Carnaroli, rinsed and drained
• 1 white onion, very finely diced
• salt and freshly ground black pepper
• 4 cm/1½ in square of edible gold leaf, torn into tiny pieces
• ½ brown truffle
• 1½ tbsp white truffle oil