# What You'll Need:
→ 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
# How-To Steps:
01 - In a large heavy-bottomed saucepan, heat butter and olive oil over medium heat. Add chopped onion and cook until translucent, approximately 3 to 4 minutes. Add minced garlic and cook for 1 additional minute.
02 - Stir in Arborio rice and cook, stirring constantly, until grains are well coated and slightly translucent around the edges, approximately 2 minutes.
03 - Pour in dry white wine and cook, stirring continuously, until most of the liquid is absorbed.
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 to 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 fresh black truffle.
08 - Serve immediately while risotto maintains optimal temperature and creamy consistency.
