Risotto with truffle

Preparation

• 1
  Heat chicken broth in a stockpot over medium-low heat until warmed.
• 2
  Peel and chop the onion.
• 3
  Heat 1 tablespoon olive oil in a pan and cook the onion for about 2 minutes.
• 4
  Add rice to onion mixture and stir to coat, cook and stir rice mixture until fragrant, about 1 minute.
• 5
  Pour wine into rice texture, cook and stir until liquid is absorbed, about 5 minutes.
• 6
  Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed.
• 7
  Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
• 8
  Add Délice the truffe and season with pepper.