Truffle Risotto

Ingredients

1 cup of abrorio or carnaroli rice

2 tablespoons of extra virgin olive oil

2 tablespoons of butter

2 cloves of chopped fresh garlic

1/2 cup of chopped shallots or onions

2 tablespoon of grated pecorina romano or parmesan cheese

2.8 oz. (80 gr, one small jar, approximately 3 tablespoons) of Blue Truffle Tartufata (black truffle sauce)

1 teaspoon of Blue Truffle black truffle oil

1/2 teaspoon of course ground black pepper

Preparation Instructions

Heat extra virgin olive oil and butter in saute pan until butter melts.

Add garlic and shallots and cook on medium heat for 3 minutes.

Add one cup of rice and stir for 3 minutes until rice is completely covered with olive oil and butter.

Slowly add 3 cups of vegetable broth and stir for approximately 25 minutes until broth is fully absorbed into rice.

Add tartufata, grated cheese and truffle oil to risotto and stir for 3 minutes.

Season with salt and pepper and serve while hot.