RISOTTO WITH BLACK TRUFFLE

Preparation Method :

• Melt half the butter in a large pan and fry the onion gently until very soft but not coloured. Add the rice and thoroughly toast the grains for about 5 minutes until crackling hot.
• Add the wine and stir for 1 minute until the alcohol has evaporated, then add 3 ladlefuls of stock and stir until it has been absorbed by the rice.
• Reduce the heat to low and continue to add the stock 2 ladlefuls at a time, stir while the stock is being absorbed by the rice.
• Continue in this way until the rice is tender but still firm to the bite.
• Remove the pan from the heat and stir in the Parmigiano Reggiano and the remaining butter. Stir, taste and add salt and pepper as required.
• Cover and rest for about 5 minutes, then stir again and transfer on to 4 plates.
• Pare as much of the black truffle over the steaming risotto while serving.