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 coloring.
2. Add the Carnaroli Rice with Truffle to the pan. Stir continuously for about 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 cook off while preserving acidity.
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.
4. About halfway through cooking (after ~8 minutes), stir in the Champignon Mushroom Pâté, dissolving it completely into the risotto.
5. Add Italian Fine Sea Salt (sparingly) and freshly cracked pepper. Continue adding stock and stirring until the rice is al dente and suspended in a creamy, flowing texture (about 16–18 minutes total).
6. Remove from heat. Stir in: Risotto seasoning with heavy cream, Pecorino Romano cheese, white balsamic vinegar, remaining White Truffle Extra Virgin Olive Oil, and optional butter for extra silkiness.
7. Cover and let rest for 1 minute. The risotto should be all’onda—soft and creamy, never stiff or dry.