Peeland finely chop 1 blond onion,put it in a saucepan and letit dry on low heat with50 g of butter. Add 150 gof carnaroli rice to the sauce,let it toast for a few minutes,then sprinkle it with 1/2 glass ofbrut sparkling wine. Turn up theheat and let the wine evaporate, thenadd 1/2 liter of vegetable broth,little by little, cooking the risotto for15 minutes.
When almost cooked, add 30 gr black truffle slices (or, alternatively, 2 teaspoons of truffle paste), 4 spoons of cream and a knob of butter. Cook again for another 3minutes.
Turn off the heat, season with salt, lightly pepper and add plenty of grated Parmesan, mix and serve. Complete the risotto with a pinch of chopped chives and, if you like, garnish with other slices of blacktruffle.
The touch of extra flavor? Separately prepare a delicious cheese fondue by melting 150 g of finely chopped Pecorino di Fossa over a very gentle flame with the cream needed to cover it flush. Incorporate 1 egg yolk and cook the sauce, taking care never to boil it. Arrange the fondue on the bottom of the plates and place the truffle risotto ontop.