Truffle Risotto

Ingredients

• 2 cups arborio rice 
• 4 tablespoons butter 
• 3 cups chicken stock see 
• 1 clove garlic minced
• 2 ounces olive oil 
• 1 cup onion minced
• 0.5 cup parmesan grated
• 0.3 cup freshly parsley leaves chopped
• 1 cup white wine 
• 2 ounces truffles black
• 2 ounces truffles black

Equipment

• sauce pan

Directions

1. In a 4-quart saucepan, heat olive oil over a medium heat.
2. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic.
3. Add rice and lightly toast in oil for 2 minutes stirring frequently.
4. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
5. Divide into 6 servings and top with shaved truffles.