Risotto with Bianchetto Truffle Cream - Recipe

Ingredients:

• 300 g risotto rice (Arborio)
• 1 L broth (chicken or vegetable)
• 1 small onion, finely chopped
• 100 ml white wine
• 2–3 tablespoons Bianchetto truffle cream
• 50 g butter
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Preparation:

1. Heat a little butter in a skillet and sauté the onion until golden.
2. Add the rice and sauté for a few minutes. Pour in the wine and stir until it evaporates.
3. Start adding the broth in small portions, stirring constantly until the rice absorbs the liquid.
4. When the rice is ready, add the truffle cream and stir well.
5. Add the butter and Parmesan, and stir until smooth.
6. Season with salt and pepper and serve immediately.