Luxurious Truffle Risotto with Lemon-Infused Olive Oil and Parmesan Shards

Ingredients

• 1 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1 cup dry white wine
• 1 cup finely chopped onion
• 2 tablespoons unsalted butter
• 2 tablespoons truffle oil
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons lemon-infused olive oil
• 1 tablespoon fresh lemon zest
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

• 1 cup Parmesan cheese, shaved into shards

Method

1. 01
   In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add the Arborio rice to the pan and stir continuously for 2-3 minutes until the edges of the rice become translucent.
3. 03
   Pour in the dry white wine and cook, stirring, until the wine is almost completely absorbed by the rice.
4. 04
   Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding more.
5. 05
   Continue adding the stock and stirring for about 18-20 minutes, or until the rice is creamy and al dente.
6. 06
   Remove the saucepan from the heat. Stir in the grated Parmesan cheese, truffle oil, lemon-infused olive oil, lemon zest, sea salt, and black pepper.
7. 07
   Adjust seasoning to taste and let the risotto rest for a few minutes before serving.
8. 08
   Serve the risotto hot, garnished with Parmesan shards for an elegant touch.