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Ingredients
- 450 g risotto rice
- 1 onion, cut into thin rings
- 110 g butter
- 110 g grated Parmesan cheese
- 4.5 cups of stock, carefully degreased
- 1 glass of dry white wine
- 1 Alba truffle
- Salt
Instructions
- Sauté the onion in a pot over low heat with half the butter. When it has browned, put it in a blender and return it to the pot.
- Add the rice, cook over high heat for one minute, stirring constantly, add the white wine and stock. Continue cooking on low heat for about 15 minutes, stirring constantly.
- Add the remaining butter and the Parmesan cheese. Mix well and leave the rice to settle in the pot after removing from the heat for a few minutes. Pour into the serving dish and cover generously with very thin slices of truffle.
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