Ingredients
8 cups low-sodium chicken borth
2 tbs. extra-virgin olive oil
1 yellow onion, finely chopped
1 large garlic clove, minced
2 cups Arborio rice
1/4 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
3 tbs. white truffle butter, plus more for serving
salt and freshley ground pepper to taste
Preparation
In saucepan over medium heat, bring broth to simmer. Reduce to heat to low; keep broth warm.
In risotto pan, warm olive oil over medium-high heat. Add onion; cook, stirring occasionally, 4-5 minutes. Add garlic; cook 1 minute more. Add rice; stir until grains are translucent with white dot in center, 3-4 minutes. Add wine; stir until absorbed, about 2 minutes.
Begin adding broth, 1 ladleful at a time, stirring frequently after each addition. Wait until borth is almost completely absorbed before adding more. When rice is tender but firm to the bite, after 20-25 minutes, stir in cheese and truffle butter.
Top each bowl with about 1/2 tsp. truffle butter and serve immediately. Salt and pepper to taste; serve remaining cheese, to be also added to taste.
