Foie Gras and Truffle Risotto

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1 shallot, finely chopped
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• 3 oz foie gras, diced
• 1 oz black truffle, shaved
• Salt and pepper to taste

Instructions

1. In a saucepan, heat the broth and keep it warm.
2. In a separate large saucepan, melt 1 tbsp of butter and sauté the shallot until translucent.
3. Add the rice to the pan and cook for a few minutes until translucent.
4. Pour in the white wine and stir until absorbed.
5. Gradually add the warm broth, 1 ladle at a time, stirring frequently until the rice is al dente.
6. Stir in the remaining butter, Parmesan cheese, foie gras, and half of the shaved truffle.
7. Season with salt and pepper, then serve hot garnished with the remaining truffle shavings.
8. Enjoy your gourmet foie gras and truffle risotto!