Ingredients

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

Instructions

1. 1.

   In a saucepan, heat the chicken or vegetable broth and keep it simmering.

2. 2.

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

3. 3.

   Add the chopped shallots and garlic, cooking until softened and fragrant.

4. 4.

   Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring constantly.

5. 5.

   Pour in the white wine and cook until it has mostly evaporated.

6. 6.

   Begin adding the simmering broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

7. 7.

   Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

8. 8.

   Once cooked, remove from heat and stir in the remaining butter and grated Parmesan cheese.

9. 9.

   Season with salt and black pepper to taste.

10. 10.

    Serve hot, garnished with shaved truffles, fresh parsley, and additional Parmesan if desired.