Risotto with truffle

Preparation

1. Heat chicken broth in a stockpot over medium-low heat until warmed.
2. Peel and chop the onion.
3. Heat 1 tablespoon olive oil in a pan and cook the onion for about 2 minutes.
4. Add rice to onion mixture and stir to coat, cook and stir rice mixture until fragrant, about 1 minute.
5. Pour wine into rice texture, cook and stir until liquid is absorbed, about 5 minutes.
6. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed.
7. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
8. Add Délice the truffe and season with pepper.

Enjoy !