Easy to make at home

For 2 servings

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130 grams  risotto rice

10  grams Fresh Black truffles or slices of black summer truffle in oil

80 ml  dry white wine

1 shallot, minced

750 ml  mushroom or vegetable stock

2 Tbsp Truffle extra virgin olive oil

3 Tbsp Truffle butter

1 Garlic glove smashed

freshly grated parmigiano Reggiano for the table

salt

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Preparation

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Heat 2 tablespoon of the butter and the 2 tablespoon of olive oil in a wide thick-bottomed pan. Add the shallot and sauté over medium low heat for about 5 minutes or until the shallot is soft and fragrant

Add the rice and toast the rice over medium heat for a couple of minutes

Add the white wine and cook over medium heat, stirring, until the wine has been absorbed by the rice

Add a ladle of stock and cook over medium heat, stirring, until the stock has been absorbed by the rice

Keep stirring and adding stock until the rice is almost cooked al dente. If needed, add hot water if you run out of stock and the rice isn’t cooked yet.

Grate 1/4 of the truffles

When the rice is almost cooked, add the grated truffle Turn off the heat. Add the remaining tablespoon of butter

Stir until the butter and cheese have melted and allow the risotto to rest for a couple of minutes

Meanwhile, slice the remaining truffle with a truffle slicer

Serve the risotto on preheated plates, garnished with truffle slices and a slight sprinkle of freshly grated parmigiano