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Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and saute 2 minutes. Reduce heat to medium-low. Add rice and stir 1 minute. Add wine and simmer until wine is absorbed, about 1 minute. Add 1/2 cup broth; simmer until absorbed, stirring often. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 25 minutes. Stir in remaining 1 tablespoon butter. Mix in cheese, then truffles to taste. Season to taste with salt and pepper. Divide risotto among bowls. Drizzle with truffle oil only if using black truffles from jar. |