Truffles and Risotto are a classic combination, so here is an example of how to use La Rustichella Truffle Paté, adapted from their website.
Bring Broth to boiling point and keep hot
Dice the onion and cook in about 15g (about 1 tablespoon) of the butter until translucent.
Add the rice and let it toast and absorb the fat
Add the wine and cook until the liquid is absorbed.
Add the broth, about ¾ of a cup at a time, stirring every minute or so until the liquid is absorbed. Keep adding broth and stirring until it is fully absorbed
Add the remaining butter, cheese, paté, salt and pepper and combine.
Top with extra cheese and, if using, thinly shaved fresh truffles.
Servings 0