# 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 Make It:
01 - In a large heavy-bottomed saucepan, heat the butter and olive oil over medium heat. Add the chopped onion and cook until translucent, approximately 3 to 4 minutes. Add the minced garlic and cook for 1 additional minute.
02 - Stir in the Arborio rice and cook, stirring constantly, until the grains are well coated and slightly translucent around the edges, approximately 2 minutes.
03 - Pour in the dry white wine and cook, stirring continuously, until most of the liquid is absorbed.
04 - Add the warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next. Continue this process for 18 to 20 minutes until the rice achieves a creamy consistency with al dente texture.
05 - Stir in the heavy cream and freshly grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
06 - Remove from heat and drizzle with truffle oil. Gently fold in half of the fresh pea shoots.
07 - Spoon the risotto into warm bowls. Top each portion with remaining pea shoots and shaved fresh truffle.
08 - Serve immediately while the risotto maintains its optimal creamy consistency.
