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Black truffle shaved over creamy risotto creates an intensely aromatic Umbrian masterpiece. This vegetarian mediterranean luxury is a fresh, unforgettable family dinner for special occasions.
Heat the vegetable broth in a saucepan over low heat and keep it warm but not boiling throughout cooking.
In a wide, heavy-bottomed skillet over medium heat, add olive oil and half the butter, then sauté the diced yellow onion until translucent, about 3 minutes.
Add the Arborio rice and stir constantly, toasting the grains for 2 minutes until the edges look translucent.
Pour in the white wine and stir until almost fully absorbed, maintaining medium heat.
Begin adding hot broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more; adjust the heat to keep at a gentle simmer for even cooking.
Continue adding broth and stirring until the rice is creamy and al dente, approximately 18–20 minutes; if the rice absorbs all broth before fully cooked, add a bit more warm water as needed.
When the rice is just cooked, stir in the remaining butter and grated Parmesan cheese off the heat for a glossy, creamy finish; season with sea salt and black pepper to taste.
Spoon the risotto into warmed serving bowls and immediately shave fresh black truffle generously over each portion.
Serve at once while hot to preserve truffle aroma and optimal risotto texture.
