Parmesan Truffle Risotto

Parmesan Truffle Risotto Ingredients

2 cups short grain rice (Arborio or Carnaroli)3 tbsp butter (or olive oil)1 large shallot (finely diced)2 cloves garlic (minced)8 cups broth (chicken or vegetable)1 cup Parmesan cheese (grated, plus more for garnish)3 tsp truffle sauce or truffle infused mushrooms1 tsp salt (to taste)1/2 tsp freshly ground black pepper (to taste)

Steps

Warm broth in a medium saucepan on low heat.In a large pan or pot, heat butter over medium high heat.Add shallot & garlic, cook until shallot turns translucent.Add rice & stir for 2 mins.Add 4 cups warmed broth, cook, stirring frequently, until broth is almost absorbed.Repeat two more times, adding 2 cups of broth each time, cook & stir until rice is tender but al dente & sauce is creamy.Add grated parmesan, stir until combined, remove from heat & add salt, pepper & truffle sauce.Taste & adjust seasoning as desired, serve immediately, garnish with additional grated parmesan, black pepper plus fried shallots & drizzle of truffle oil (optional)