Ultimate Truffle Risotto with Parmesan and Lemon Zest

Ingredients

• 1 cups Arborio rice
• 4 cups chicken stock, heated
• 1 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• 1 teaspoon truffle oil
• 1 tablespoon lemon zest
• to taste salt and freshly ground black pepper

Method

1. 01
   In a large saucepan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add minced garlic and cook for an additional minute until fragrant.
3. 03
   Stir in the Arborio rice, ensuring each grain is coated with oil, and cook for 2 minutes until the edges of the rice become translucent.
4. 04
   Pour in the dry white wine and cook, stirring constantly, until the liquid is fully absorbed by the rice.
5. 05
   Begin adding the heated chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more stock.
6. 06
   Continue this process for about 18-20 minutes or until the rice is al dente and creamy.
7. 07
   Remove from heat and stir in the grated Parmesan cheese, unsalted butter, and truffle oil until well combined.
8. 08
   Season with salt and freshly ground black pepper to taste.
9. 09
   Garnish with lemon zest before serving to add a refreshing burst of flavor.