This simple recipe from Montreal’s Fiorellino is the perfect excuse for gobling up in-season truffles.

Risotto al Parmigiano e Tartufo

Ingredients:

250gIl Riso Acquerello risotto

1⁄2 red onion, diced

100ml PinotGrigio

2l mushroom broth

20g white truffle

30g Parmigiano-Reggiano

5g butter

3g salt

10g EVOO

Directions:

Sweat onion at low temperature for about 2 minutes in olive oil.

Add rice and stir for 45 seconds.

Add wine to deglaze and let simmer.

Add 150 ml of mushroom broth at a time and keep stirring until reduced and repeat process until rice is cooked, roughly 15-20 mins.

Once rice is cooked (al dente), add butter, olive oil, salt and Parmigiano-Reggiano. Continue stirring until creamy.

Plate risotto on a flat plate and spread out as much as possible to stop the cooking process.

Slice truffle over risotto, drizzle more olive oil and enjoy!