Classic Black Truffle Risotto – 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 (Fresh Black Winter truffles, or Australian Black Winter truffles will give the most aroma, but Black Autumn or even Black Summer truffles will work as well.)
• Truffle Oil (optional)
• A splash of double cream (optional)

Method

• Soften onion in butter until translucent.
• Stir in the rice and cook for a minute or two.
• 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 (even an optional splash of double cream!).
• Finish with shaved truffle before serving.
• Add an optional drizzle of truffle oil.