Serves 6-8

Ingredients:

• 11 oz. of Rienzi Arborio Rice
• 1 onion finely chopped
• 2 oz. of butter
• 2 oz. Rienzi Extra Virgin Olive Oil
• 4 oz. Rienzi Parmesan cheese
• Salt and pepper
• 1 glass of Santa Maria Pinot Grigio Puglia
• Several cups of meat stock (can be substituted with vegetable stock)
• 1/2 oz. of white truffle per person

Preparation:

1.Saute the very finely chopped onion in oil.
2. When it is golden, add the rice.
3. Stir over a medium-high flame for 2-3 minutes, then add the wine.
4. Let the wine evaporate completely and begin to add the stock a little at a time, stirring after each addition, until the rice is tender, but not mushy.
5. Add salt and pepper to taste.