1/2 cup good quality Parmesan cheese, grated right before you get cooking (I had some top notch stuff from Whole Foods that smelled almost as good as the truffles!)
3 tbsp butter, diced
between 1/2 oz and 1 oz fresh black Perigord truffles
2 tbsp olive oil
Finely grate about 2/3 of the truffles into a small bowl.
Set aside the remaining truffle to shave over the dish…make sure you leave enough for this step. Grate the cheese into the same bowl as the truffles.
Stir the butter in with the truffles and cheese to combine. Set aside as you begin to make the risotto.
Bring the broth to a gentle boil and lower a bit to keep it warm on a burner.
Heat 1 tbsp of the olive oil in a sturdy pot for making the risotto.
Add the onion, saute on medium heat until they soften, about 5 minutes.
Add the garlic, saute for another minute or two.
Pour in the rice, and stir to get it all well coated with the onions and oil.
Cook the rice for about one minute, then stir in the wine. Stir frequently, and cook until the wine is pretty well absorbed.
Once the wine is absorbed, it’s time to begin gradually adding the stock to to pot. Add one cup, stir frequently. I keep it around medium heat, but go a bit higher if things seem to be going very slow, then lower the heat if it starts boiling.
When the first cup of broth is absorbed, add another. This process continues until the stock is used or mostly used, and the rice is getting tender. You need to be stirring frequently…it’s OK to briefly leave the pot to do other kitchen tasks, but stay nearby as it needs to get stirred every minute or two. Many recipes say this takes 15 to 20 minutes, but I usually find it takes more like 40.
After the stock has been absorbed and the rice is tender (but don’t let it get mushy!), gently stir in the truffle cheese mixture, and add the extra tbsp of oil to help it all come together nicely.
Plate the risotto, and top with super thinly sliced shavings of risotto. Enjoy this delicate yet savory treat!