• 1 quart vegetable stock
• ½ cup olive oil
• ½ cup chopped shallot or onion
• 1 ½ cups carnaroli rice
• ½ cup SIMI Chardonnay
• ½ cup butter
• ½ cup grated Parmesan cheese
• Kosher salt
• Winter truffles

Heat stock to a simmer in a medium saucepan. Keep warm on low heat.

In a large, heavy-bottomed saucepan, heat oil over medium. Add shallot or onion and sauté 2–3 minutes. Stir in rice with wooden spoon to coat, sautéing for 1 minute until there is a nutty aroma. Add wine and stir until fully absorbed. Add a ladle of hot stock and stir. When rice appears almost dry, add another ladle, and repeat the process. Continue adding stock until grains are tender yet firm to the bite.

When the rice is finished, stir in butter and Parmesan cheese, and season to taste with salt. The risotto should have a saucy consistency. To serve, shave winter truffles on top, drizzle with olive oil, and sprinkle with more Parmesan cheese.

TIP: If you run out of stock before risotto is done, finish cooking with hot water.