› 450 g risotto rice
› 1 onion, cut into thin rings
› 110 g butter
› 110 g grated Parmesan cheese
› 4.5 cups of stock, carefully degreased
› 1 glass of dry white wine
› 1 Alba truffle
1 Sauté the onion in a pot over low heat with half the butter. When it has browned, put it in a blender and return it to the pot.
2 Add the rice, cook over high heat for one minute, stirring constantly, add the white wine and stock. Continue cooking on low heat for about 15 minutes, stirring constantly.
3 Add the remaining butter and the Parmesan cheese. Mix well and leave the rice to settle in the pot after removing from the heat for a few minutes. Pour into the serving dish and cover generously with very thin slices of truffle.