1 carrot 1 celery stick 1 onion 40 g black truffles 100 g parmesan 250 g round rice 5 g butter pepper, salt.
Start by preparing the broth: wash the carrots, the celery, and cut the onion in half. Boil a pot of water and place inside the carrot, celery, half of the onion, salt and a bay leaf. Let it boil over a low heat for half an hour. A good broth is essential for the success of the risotto.
Chop the other half of the onion very finely and fry with the oil over low heat, it must remain white and become translucent. Clean the truffles with a slightly damp brush and cut them into thin slices. You will have some pieces left: grate them.
Pour the rice into the saucepan containing the onion, mix well over medium heat until the rice becomes translucent. Start pouring the hot broth in, one ladle at a time. Wait until it is absorbed before adding more and continue to stir.
After 15 minutes of cooking add the diced truffle, continue to stir. When the rice is cooked (but still "al dente") turn off the heat, add the butter, parmesan and pepper. Mix. Arrange with risotto and garnish with slices of truffle. Serve immediately.
And to accompany such a rich dish? An unusual wine, rich in minerals.