1.Bake the chopped onion in truffle oil over medium heat. Cook until golden brown and tender.

2.Add the risotto rice directly to the pan. Cook for about 15 seconds over low heat, stirring constantly. The rice should become slightly translucent.

3.Add a ladleful of hot stock, then stir gently until absorbed. Continue adding the stock, ladle by ladle, stirring regularly for 20 to 25 minutes. The texture should be creamy with the rice still slightly firm.

4.Add 2 to 3 tablespoons of porcini mushroom and white truffle delicacy. Mix.

5.Serve hot in deep plates. Sprinkle with rehydrated dried porcini mushrooms, chopped fresh parsley, then season with a little salt and pepper to taste.

Signorini TARTUFI Tip

For even more truffle flavor, add truffle salt and pepper to season.