Giorgo Locatelli's White Truffle Risotto

Put the stock into a pan, bring it to the boil and then reduce the heat so that it is barely simmering. Put a heavy-based pan on the heat next to the one containing the hot stock, and put in the butter to melt. As the butter is melting, add the onion and cook very slowly for about 5 minutes till soft and transluscent.

Turn up the heat to medium, add the rice and stir, using a wooden spatula, until the grains are well covered in butter and onions, and heated through.

Add the wine and let it reduce and evaporate, continuing to stir until the wine has virtually disappeared and the mixture is almost dry.

From this point to the end of the cooking, for this quantity of risotto it should take about 17-18 minutes. Start to add the stock a ladleful at a time (each addition should be just enough to cover but not drown the rice), stirring and scraping the base and sides of the pan with your spatula. Let each ladleful of stock be almost absorbed before adding the next one. 

When all the stock has been used, take the pan off the heat and let the risotto rest for a minute without stirring. Quickly beat in the cold butter, truffle butter, then beat in the parmesan. Plate, shave the truffle over and serve immediately.