A creamy Italian classic made luxurious with fresh black truffle.

Ingredients

• 300g Arborio rice
• 1 onion, finely chopped
• 150ml dry white wine
• 900ml hot chicken or vegetable stock
• 40g unsalted butter
• 50g Parmesan, grated
• 15g black truffle, shaved
• Truffle Oil (optional)

Method

• Soften onion in butter until translucent.
• Stir in the rice and cook briefly.
• Add white wine and reduce until almost absorbed.
• Gradually add stock, bit by bit.
• Allow each ladle of stock to be absorbed before adding the next.
• Keep stirring until rice is al dente and creamy.
• Fold in Parmesan and extra butter.
• Finish with shaved truffle before serving.
• Add an optional drizzle of truffle oil.