White Truffle Risotto

• 2.5 cups shortgrain rice: arborio or carnaroli
• .5 cup unsalted butter
• 1 tablespoon minced onion
• 1/2 cup white wine
• 4 cups parmigiano and pecorino cheese
• 1 quarts chicken broth
• 1 tablespoon white truffle oil
• 1" chunk of pancetta

1. Chop up and cook the pancetta. Then remove from the grease and set aside. Saute the onion in half the butter until it begins to turn golden, then add the wine and cook over a low heat, until the onion is falling apart and the wine has evaporated. Add the rice, mix well, and then begin adding broth, a ladle at a time, stirring gently all the while. When the rice has almost reached the al dente stage, remove the pot from the fire and stir in the remaining butter and the cheese. Add in the truffle oil and pancetta then stir. Heat the risotto through, transfer it to a serving bowl.

rice, unsalted butter, onion, white wine, parmigiano, chicken broth, truffle oil, pancetta

Taken from www.epicurious.com/recipes/member/views/white-truffle-risotto-50099604 (may not work)