Black Truffle Risotto

Ingredients:
Fresh Black Truffle
Risotto Rice x 2 cups
Onion x 1 - minced
Garlic - 2-3 pc - pressed
White wine x 1/2 cup
Chicken Stock x 4-6 cups **
Butter x 2 tbsp
Olive Oil
Parmesan Cheese - grated x 2-3 cups
Black Truffle Olive Oil
Truffle peeler/grater

** For Vegetarian, replace chicken stock with Vegetable Stock

How to Make:
1. Order your black truffle from a reliable importer in advance. Once received, cover them with a kitchen towel and store inside an air tight box containing the risotto rice - the risotto rice will absorb some of the fragrance of the black truffle! 

2. On the day of cooking, just take out the truffle and wipe surface clean with a kitchen towel or brush them clean with a clean brush - gently. 

3. Boil the chicken stock, then keep simmering at low heat.

4. On a separate non-stick pan, heat some olive oil together with the butter, add the minced onion and garlic in high heat and stir fried until the onions become translucent and soft.

5. Add the risotto rice and stir until they are evenly coated with the butter olive oil and the minced onion mixture.

6. Splash the white wine until all evaporated.

7. Turn heat to medium. Add the chicken stock, laddle by laddle until each laddle of chicken stock is fully absorbed by the rice. Keep stirring the rice but without bashing them.

8. It takes approx 20-30 min to have the rice all cooked using the method in 7 above. Taste the rice from time to time to see if they are al-dente enough for you. If it is, season with some salt and pepper. Then add the grated parmesan cheese, and have the pan covered for 3-5 minutes.

9. Stir well, remove rice from pan and place at serving dish, sprinkle with truffle olive oil before grating the black truffle on top. 

Serve with champagne or white wine and enjoy the dish!!