Bring the chicken or vegetable stock to a gentle simmer in a medium saucepan and keep it hot over the lowest burner. Maintain at a bare simmer throughout cooking so it stays hot when added to the rice.

Sweat onion and garlic

In a wide heavy-bottomed sauté pan or Dutch oven over medium heat, add the olive oil and 1 tablespoon of butter. When the butter melts and begins to foam, add the finely chopped onion and a pinch of salt. Sweat the onion, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, without browning.

Toast the rice

Add the Arborio rice to the pan and stir to coat the grains in the fat. Toast the rice, stirring frequently, for 1–2 minutes until the edges look translucent. This step helps the rice release starch gradually for a creamy finish.

Deglaze with wine

Pour in the dry white wine and stir, scraping any bits from the bottom. Cook until the wine has mostly evaporated and the rice has absorbed most of it, about 1–2 minutes.

Add hot stock gradually

Begin adding the hot stock one ladle (about 1/2 cup) at a time. After each addition, stir frequently and allow the rice to absorb the liquid before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–20 minutes total, until the rice is tender with a slight al dente bite and the overall texture is creamy. You may not need all the stock or you may need a little extra hot water—adjust as needed.

Truffle & Finish

Mount with butter and cheese

When the rice is cooked to the desired texture and most of the liquid is incorporated but the risotto remains saucy, remove the pan from the heat. Stir in the remaining 2 tablespoons of butter, the grated Parmesan, and the heavy cream (if using) to enrich and create a glossy emulsion. Stir vigorously for 1 minute to combine.

Add truffle components

Finely chop or thinly slice the fresh/preserved truffle. Fold most of the truffle into the risotto along with the truffle oil (reserve a little for drizzling). Taste and season with kosher salt and freshly ground black pepper, starting with the amounts listed and adjusting as needed. The truffle flavor should be pronounced but balanced.

Rest briefly

Cover the pan off heat and let the risotto rest for 1 minute to allow flavors to marry and the texture to settle.

Plating & Garnish

Spoon the risotto onto warm plates or shallow bowls so it stays creamy. Finish with a small drizzle (about 1/4–1/2 tsp) of truffle oil, a few extra shavings of truffle on top if available, and a sprinkle of extra grated Parmesan. Scatter microgreens or chives and a pinch of chopped parsley for color. Serve immediately while steaming hot.

If desired, provide extra grated Parmesan and freshly ground black pepper at the table.