Black summer truffles add a luxurious touch to risotto!

 Truffled risotto is an ideal dish for special occasions or a romantic night in. Here's a recipe for a delicious black summer truffle risotto that's easy to make at home.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 black summer truffle, shaved (use a truffle slicer or mandoline)
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a medium saucepan, bring the broth to a simmer and keep it warm over low heat.
2. In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of the butter over medium heat.
3. Add the onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
4. Add the Arborio rice and stir to coat it with the butter and oil. Cook for 1-2 minutes, stirring constantly, until the rice is toasted and fragrant.
5. Add the white wine and stir until the liquid is absorbed.
6. Begin adding the warm broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for 18-20 minutes or until the rice is cooked and the risotto is creamy.
7. Remove the pot from heat and add the remaining 2 tablespoons of butter and Parmesan cheese. Stir until the butter and cheese are melted and well combined.
8. Season the risotto with salt and freshly ground black pepper to taste.
9. Divide the risotto into serving bowls and top with the shaved black summer truffle.
10. Garnish with chopped fresh parsley and serve immediately.

Tips:

• It's important to use Arborio rice or another short-grain rice to make risotto, as the high starch content of these rices is what gives the dish its signature creaminess.
• Don't rinse the rice before cooking, as this will wash away some of the starch needed for the creamy texture.
• Use a truffle slicer or mandoline to shave the truffle as thinly as possible. This will allow the truffle to be evenly distributed throughout the risotto.
• To store any leftover risotto, place it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to the risotto to help it regain its creaminess.