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Black Truffle Risotto


1/4 onion, minced
3 tbsp olive oil
1 cup of Carnaroli Rice
1/4 cup white wine
2.5 cup chicken broth
1.5 tsp diamond crystal kosher salt
4 Tbsp Butter, diced
1 cup Parmesan Cheese, grated
1 cup Whipped Cream
1 black Truffle


— In a heavy bottom saucepan, add olive oil and onions and sweat onions until translucent, 3-4 minutes over medium to low heat

— Add rice and toast 2-3 minutes on low heat — Add white wine and cook until completely evaporated, stirring the whole time. * pro tip ( smell your risotto, if the alcohol is still present it will sting your nose when inhaling, which means it still needs time to evaporate)

— Add salt

— Add 2.5 cups chicken broth in 1/2 cup increments, stirring consistently and carefully cooking out before adding your broth again.

— Add butter, stirring until emulsified — Add Parmesan cheese, stirring until melted

— Add whipped cream; gently fold in

— Shave black truffles over top, serve and enjoy!

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