Creamy Italian Truffle Risotto with Parmesan and Asparagus

Ingredients

• 1 cups arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 medium onion, finely chopped
• 4 cups chicken or vegetable stock, kept warm
• 1 cup Parmesan cheese, freshly grated
• 2 tablespoons truffle oil
• 2 tablespoons unsalted butter
• 1 cup dry white wine
• 2 cloves garlic, minced
• to taste salt and freshly ground black pepper

Method

1. 01
   In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing gently until the onion becomes translucent and fragrant.
2. 02
   Stir in the arborio rice, ensuring each grain is coated in the buttery onion mixture. Cook for 1-2 minutes until the edges of the rice become translucent.
3. 03
   Pour in the white wine, allowing it to simmer until it has mostly evaporated, stirring constantly.
4. 04
   Begin adding the warm stock, one ladleful at a time. Stir regularly, allowing the liquid to be absorbed before adding the next ladleful. Continue this process for about 20 minutes.
5. 05
   When the rice is nearly cooked, with just a slight bite in the center, stir in the asparagus pieces. Cook for an additional 4-5 minutes until the asparagus is tender yet crisp.
6. 06
   Remove the risotto from the heat and stir in the grated Parmesan cheese and truffle oil. Season with salt and freshly ground black pepper to taste.
7. 07
   Let the risotto sit for 2 minutes before serving, allowing the flavors to meld together beautifully.
8. 08
   Serve the risotto hot, optionally garnished with extra Parmesan shavings and a drizzle of truffle oil.