Black Truffle Risotto

A creamy Carnaroli risotto finished with generous shavings of black winter truffle.

Method

1. 1Melt half the butter in a heavy pan and sweat the shallot until translucent.
2. 2Add the rice and toast for 2 minutes until edges turn glassy.
3. 3Deglaze with white wine and stir until absorbed.
4. 4Add warm stock one ladle at a time, stirring constantly, for about 18 minutes until the rice is creamy but al dente.
5. 5Off the heat, beat in remaining butter and Parmigiano until glossy.
6. 6Plate immediately and shave fresh black truffle generously over each serving.