RISOTTO AL TARTUFO

INGREDIENTS

• 1-32 oz carton of vegetable stock
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of butter
•  ½ medium-sized yellow onion finely chopped
• 1 packet of Stefania Calugi Truffle Flavored Risotto Mix
• 1 cup of white wine
• 1 teaspoon of Stefania Calugi Crema Nera Tartufata (truffle cream)
• Stefania Calugi Olio al Tartufo Bianco (white truffle oil) to taste
• Parmigiano Reggiano, grated
• Stefania Calugi Petali di Tartufo (truffle flakes) to garnish

PREPARATION

1. Bring vegetable stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
2. Heat extra virgin olive oil with butter in a saucepan over medium-low heat. Add onion. Cook and stir until onion is soft and translucent, about 3 minutes. Be sure not to burn or brown the onion too much. If the onion is sticking to the pan, add a little water
3. Stir in rice until toasted and fragrant, about 3 minutes. Pour in wine. Simmer until wine is absorbed, about 3 minutes.
4. Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock in small amounts and cook, stirring constantly, until risotto is tender, creamy and compact, about 15 minutes.
5. Remove risotto from the heat; stir in truffle cream, drizzle some truffle oil and freshly grated Parmigiano Reggiano cheese. Let stand for 2 to 3 minutes before serving
6. Garnish with truffle flakes, white truffle oil, and more Parmigiano Reggiano cheese to your liking. Buon Appetito!