Parmesan Truffle Risotto

Ingredients:

• 8 cups vegetable broth
• 1 large shallot
• 3 tablespoons butter
• 1 1/2 cups Arborio rice
• 3/4 cup dry white wine (Sauvignon Blanc, Albarino, or Chardonnay are all good choices)
• 3/4 cup grated Parmesan cheese, plus additional for garnish
• 3/4 teaspoon Sea Salt
• 2 tablespoons White Truffle Extra Virgin Olive Oil
• Fresh ground pepper
• Flat leaf parsley (chopped) for garnish

Directions:

• Place the broth in a medium saucepan and heat to a simmer; reduce heat and keep warm. 
• Mince the shallot.
• In a large skillet, pot or Dutch oven, heat the butter over medium high heat. Add the shallot, reduce heat to medium, and cook until the shallots are translucent, stirring often, about 3 minutes. 
• Add the rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add the white wine. Cook, stirring, until liquid is almost evaporated. 
• Add 1/2 cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth 1/2 cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). This process takes about 20 to 25 minutes. 
• Stir in Parmesan cheese. Continue to stir until combined. Remove from heat and stir in salt and truffle oil.
• Garnish with additional Parmesan cheese, parsley and fresh ground pepper. Enjoy!