INSTRUCTIONS:

1. Heat a wide, heavy‑bottomed saucepan over medium heat. Add 1 tablespoon White Truffle Extra Virgin Olive Oil. Gently sauté the minced shallot until soft and translucent, without browning.
2. Add the Carnaroli Rice with Asparagus to the pan.
Stir continuously for 1–2 minutes, allowing the grains to toast lightly and become glossy. Pour in the white wine and stir until fully absorbed, allowing the alcohol to evaporate while maintaining brightness.
3. Begin adding hot stock one ladle at a time, stirring gently and frequently.
Allow each addition to be mostly absorbed before adding the next. Continue this process for 16–18 minutes, until the rice is al dente, and the texture is creamy and fluid.
4. Season carefully with Italian Fine Sea Salt and freshly cracked pepper.
Remove from heat and gently fold in Risotto seasoning with heavy cream, Pecorino Romano cheese, white balsamic vinegar, remaining White Truffle Extra Virgin Olive Oil, and optional butter for a luxurious finish.
5. Cover and let rest for 1 minute. The risotto should be all’onda—soft and creamy, never stiff or dry.

plating suggestions:

Spoon into warm shallow bowls and finish with a light truffle olive oil drizzle or fresh truffle tabelside.