Step 1
In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
Step 2
In a separate large saucepan, heat the olive oil and butter over medium heat.
Step 3
Add the chopped onion and minced garlic to the saucepan and sauté until the onion becomes translucent and fragrant.
Step 4
Add the Arborio rice to the saucepan and stir to coat it with the oil and butter. Cook for about 2 minutes until the rice grains are slightly toasted.
Step 5
Pour in the white wine and stir until it is absorbed by the rice.
Step 6
Begin adding the warm broth to the rice, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next.
Step 7
Continue adding broth and stirring for about 20-25 minutes, or until the rice is cooked al dente and has a creamy consistency.
Step 8
Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
Step 9
Remove the risotto from the heat and let it rest for a minute.
Step 10
Serve the risotto in individual bowls. Top each serving with a few slices or shavings of black truffle.
Step 11
Garnish with chopped fresh parsley. Enjoy your luxurious black truffle risotto!