Truffle risotto

Sauté the minced onion in olive oil with a knob of butter, add in the rice and allow to brown. Drizzle with wine and when it evaporates add in some ladleful of hot stew, so that the rice does not dry out and cooks evenly.

Keep stirring so that the risotto does not stick to the pan. At the very end, add in the remaining butter and stir, adding in thin shavings of black or white truffle. Add in the cheese and stir until incorporated, then add salt and pepper to taste.

In this case, fresh truffle can be replaced with black or white truffle cream, porcini and white truffle cream or fresh cream and black truffle sauce.