White Truffle Risotto

Method

1. Prepare a light vegetable broth: simmer celery, carrot, onion, garlic, cherry tomatoes, and salt in water for about 20 minutes. Add salt in the last 5 minutes, then turn off the heat and keep warm.
2. Toast the rice in a dry pan over medium heat until it becomes slightly whiter and smells like bread. Set aside.
3. Finely chop a quarter of a white onion.
4. In a risotto pan, heat a little olive oil and sauté the chopped onion over medium heat until translucent.
5. Add the toasted rice and stir to coat with the oil. Increase the heat.
6. Pour in a glass of dry white wine and let it evaporate completely, stirring occasionally.
7. Add a ladle of hot broth. Do not stir immediately; wait for it to come to a boil, then stir gently. Continue cooking over low heat, adding broth one ladle at a time as each addition is absorbed, until the rice is almost done (about 2 minutes less than the package cooking time).
8. While the risotto cooks, take the truffle butter out of the refrigerator so it softens. Also grate or shave the fresh white truffle.
9. When the rice is almost done, briefly increase the heat for 30 seconds to reduce any excess liquid.
10. Remove the pan from the heat. Add the grated Parmesan cheese and stir until melted.
11. Add the truffle butter and a spoonful of stracchino (crescenza). Stir vigorously to mantecare (cream) the risotto.
12. Cover the pan and let the risotto rest for 2 minutes.
13. Serve immediately with freshly ground black pepper and shaved fresh white truffle on top.