Directions

PREP 🥒

1. In a small pot, bring the broth and 1½ cups water to a boil. Once boiling, turn off the heat.

2. Meanwhile, whip the cream to soft peaks.
3. Grate the Parmesan cheese.
4. Peel and finely mince the shallot.
5. Fill a mixing bowl with warm water and gently clean the white truffle.

HOW TO COOK 🍳

1. In a large saute pan over low heat, stir together the shallot, olive oil, and a pinch of S&P Seasoning. Cook until translucent and tender (but without any color).

2. Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.
3. Deglaze the pan with the white wine, increase the heat to medium-high, and cook until all of the wine has evaporated.
4. Reduce the heat to medium and add one ladle of hot stock.
5. Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only ¼ cup of stock left.
6. Turn the heat to low and add the white truffle butter, whipped cream, and Parmesan. Stir until homogenous.
7. Add a couple drops of Champagne vinegar to heighten the taste.

8. Adjust the seasoning with S&P Seasoning.

9. Make it rain fresh white truffles all over the risotto, tell all your friends, and enjoy the experience!!