# Needed Ingredients:
→ Rice
01 - 1 1/2 cups Arborio rice
→ Broth
02 - 5 cups vegetable stock, kept warm
→ Vegetables & Aromatics
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
→ Dairy
07 - 1/2 cup dry white wine
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/4 cup heavy cream
→ Truffle & Finishing
10 - 2 tablespoons truffle oil
11 - 1 ounce fresh black truffle, thinly shaved
12 - 1 cup fresh pea shoots, trimmed
13 - Salt and freshly ground black pepper to taste
# Steps:
01 - Heat butter and olive oil in a large heavy-bottomed saucepan over medium heat. Add chopped onion and cook until translucent, approximately 3-4 minutes. Add minced garlic and cook for 1 minute more.
02 - Stir in Arborio rice and cook, stirring constantly, until grains are well coated and slightly translucent around edges, about 2 minutes.
03 - Pour in dry white wine and cook while stirring until most liquid is absorbed, approximately 2-3 minutes.
04 - Add warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until rice is creamy and al dente, approximately 18-20 minutes.
05 - Stir in heavy cream and freshly grated Parmesan cheese. Season with salt and pepper to taste.
06 - Remove from heat and drizzle with truffle oil. Gently fold in half of the pea shoots.
07 - Spoon risotto into warm bowls. Top with remaining pea shoots and shaved truffle.
08 - Present to table while risotto maintains optimal temperature and creamy consistency.
