Velvety Italian Truffle Risotto with Creamy Mascarpone

Ingredients

• 1 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Grana Padano cheese, grated
• 1 cup mascarpone
• 1 tablespoon truffle oil
• to taste salt and freshly ground black pepper
• 1 tablespoon chopped fresh parsley

Method

1. 01
   In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
2. 02
   Add the minced garlic to the pan and sauté for another minute until fragrant.
3. 03
   Pour in the Arborio rice, stirring continuously for 2-3 minutes until the rice is well-coated with the oil and slightly toasted.
4. 04
   Add the white wine to the pan, stirring frequently until the liquid is fully absorbed by the rice.
5. 05
   Begin adding the warm chicken stock, one ladle at a time, stirring continuously. Allow each addition of stock to be absorbed before adding the next.
6. 06
   Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
7. 07
   Remove the pan from the heat and gently fold in the grated Grana Padano, mascarpone, and truffle oil.
8. 08
   Season the risotto with salt and freshly ground black pepper to taste.
9. 09
   Serve the risotto immediately, garnished with chopped fresh parsley.