Parmesan and Black Truffle Risotto

Ingredients

• 2 scallions
• 50 g butter
• 250 ml dry white wine
• 250 g Arborio rice (or Ribe, Baldo depending on preference)
• 800 ml vegetable broth
• 100 g Parmesan
• Salt
• Pepper
• 20 g fresh black truffles (more or less to taste)

Instructions

1. 1.

   Peel and finely dice the scallions. In a pot melt the butter, sauté the scallions until translucent, then add some wine and bring to a boil. Add the rice, stir for 2 minutes, pour in remaining wine, cook until almost fully absorbed, then add vegetable broth and continue simmering while stirring until the rice has taken up the liquid.

2. 2.

   Add more broth as needed and keep cooking until the broth is reabsorbed. Repeat this process until the rice is cooked, about 20 minutes total.

3. 3.

   Grate 50 g parmesan and stir into the finished risotto. Season with salt and pepper. Plate onto preheated dishes. Scrape the truffles and grate remaining parmesan over the top.