Ingredients

• Arborio rice - 1 ½ cups
• Olive oil - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic cloves - 2, minced
• Dry white wine - ½ cup
• Chicken or vegetable stock - 4 cups, warmed
• Parmesan cheese - ½ cup, grated
• Butter - 2 tablespoons
• Truffle oil - 1 tablespoon
• Fresh truffle - 1 small, shaved (optional)
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Instructions

1. 1.

   Heat the olive oil in a large saucepan over medium heat.

2. 2.

   Add the shallots and garlic, sauté until translucent.

3. 3.

   Stir in the Arborio rice, coating it with the oil and cooking until the edges are translucent.

4. 4.

   Pour in the white wine, stirring until absorbed.

5. 5.

   Gradually add the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.

6. 6.

   Continue until the rice is creamy and tender, about 18-20 minutes.

7. 7.

   Remove from heat and stir in the Parmesan cheese, butter, and truffle oil.

8. 8.

   Season with salt and black pepper to taste.

9. 9.

   Serve immediately, garnished with shaved truffle and fresh parsley.

Nutritional Facts