¾ cup grated Parmesan cheese, plus additional for garnish
3/4 teaspoon salt
Fresh ground pepper
Fresh white truffle
INSTRUCTIONS
Place broth in a medium saucepan and heat to a simmer; reduce heat and keep warm.
Mince the shallot.
In a large heavy-bottomed skillet, pot or Dutch oven, heat the butter over medium high heat. Add the shallot, reduce heat to medium, and cook until the shallots are translucent, stirring often, about 3 minutes. Add the rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add the white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.
At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.
Stir in the Parmesan cheese. Continue to stir until combined (or turn off the heat and cover the dish for a few minutes). Remove from heat and stir in salt and truffles. Taste, and adjust seasonings as desired. Serve immediately, garnished with additional Parmesan cheese and fresh ground pepper.
Place broth in a medium saucepan and heat to a simmer; reduce heat and keep warm.
