Risotto with truffles

Ingredients for 4 servings:

• 1 onion(s), chopped
• 400 g brown rice
• ½ jar red wine
• 2 tbsp Parmesan
• 1 pinch(s) of saffron
• 50 g butter
• 2 liters of broth
• Pepper, freshly ground
• Truffle, sliced ​​(very thin)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Milanese risotto

Sauté chopped onion in butter, stir in rice, and deglaze with red wine. Heat a pot of boiling vegetable stock nearby, adding it little by little with a ladle, just enough to cover the rice. As soon as the liquid is absorbed, add more and repeat until the rice is tender. (18-25 minutes depending on the variety.) Risotto should be cooked uncovered and simmering vigorously. Do not stir it; just lightly fluff it with a spoon to prevent it from sticking. At the end, the seeds should fall apart individually. They should not be mushy, but should also be seedless. 10 minutes before serving, stir in saffron dissolved in water. Serve with Parmesan cheese and a little butter. Sprinkle with freshly ground pepper at the table. Garnish with fine truffle slices.