Truffle Risotto

• 2 ounces olive oil
• 1 cup minced onion
• 1 clove garlic, minced
• 2 cups Arborio rice
• 1 cup white wine
• 3 cups chicken stock
• 1/2 cup grated Parmesan
• 1/4 cup freshly chopped parsley leaves
• 4 tablespoons butter
• 2 ounces black truffles

1. In a 4-quart saucepan, heat olive oil over a medium heat.
2. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic.
3. Add rice and lightly toast in oil for 2 minutes stirring frequently.
4. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed.
5. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
6. Divide into 6 servings and top with shaved truffles.

olive oil, onion, clove garlic, arborio rice, white wine, chicken stock, parmesan, freshly chopped parsley, butter, black truffles

Taken from www.foodnetwork.com/recipes/michael-symon/truffle-risotto-recipe.html (may not work)