Instructions:
- 3 c (680 g) Arborio rice;
- 2⁄3 c (150 g) unsalted butter;
- 1⁄2 c (113 g) minced onion;
- 9 c (2 l) fresh chicken stock;
- 1 c (225 g) freshly grated Parmigiano Reggiano or Grana Padano;
- 2 oz (60 ml) white truffle oil;
- 3 oz (85 g) fresh white truffles, brushed clean;
- Salt;
- White pepper.
- Saute the onion in 1⁄3 cup butter until it begins to turn golden. Add the rice, stir, and cook over medium heat for 1–2 minutes. Add 2 cups of the chicken stock and stir constantly until nearly all the liquid is absorbed. Add additional stock 1 cup at a time, stirring constantly and allowing each to become almost fully absorbed before adding more, until the rice is tender but firm. This should take about 20 minutes. Remove from heat and add the remaining butter and grated cheese.
- Add the truffle oil and season with salt and pepper to taste. Slice truffles thinly (use a truffle slicer). Divide the risotto into individual servings and garnish with sliced truffle. Serve immediately.
6–8 servings (enough for 20–25 tastings)
