Risotto With Truffles
( YIELD: 6-8 people )

I N G R E D I E N T S
Abrorio rice	11 oz
Onion finely chopped	1
Butter	2 oz
Gallucci extra virgin olive oil	Quarter cup
Grated Parmesan cheese	4 oz
Salt	To taste
Pepper	To taste
Pinot Grigio	1 glass
Meat stock -can be substituted with vegetable stock-	Several cups
White truffle	Half oz per person

1	Saute the very finely chopped onion in oil. When it is golden- add the rice.
2	Stir over a medium-high flame for 2 to3 minutes- then add the wine.
3	Let the wine evaporate completely- and begin to add the stock a little at a time- stirring after each addition- until the rice is tender- but not mushy.
4	Add salt and pepper to taste.
5	Stir in the butter and grated parmesan cheese.
6	Serve hot- topped with grated truffle.