• 4 tablespoons butter
• 2 ounces black truffles
• 2 cups Arborio rice
• 1 cup white wine
• 1 clove garlic, minced
• 1/4 cup freshly chopped parsley leaves
• 2 ounces olive oil
• 3 cups chicken stock
• 1/2 cup grated Parmesan
1. Heat olive oil in a 4-quart saucepan over a medium heat.
2. Add onions and garlic and cook for 3 minutes until vegetables become translucent and aromatic.
3. Add chicken stock and cook till tender for about 10 minutes.
4. Add rice and lightly toast in oil for 2 minutes while stirring it frequently.
5. Add the wine 1/3rd at a time stirring until each additional 1/3rd is absorbed.
6. After all the liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.