PREPARATIONS

• Slice the shallots into thin rings.
• Peel the garlic and cut it into thin slices.
• Finely grate the Parmesan.

INSTRUCTIONS

1. Melt butter in a pot and sauté the risotto rice, shallots, and garlic for about 4 minutes, stirring occasionally, until they look glossy and smell amazing.
2. Add broth and white wine to the pot, bring it to a boil, and let it reduce over medium heat for about 10 minutes until the liquid is halved.
3. Pour in the cream, toss in the grated Parmesan, and stir gently over the lowest heat until the cheese is melted. Be careful not to overheat – it’s all about that smooth, creamy vibe.
4. Once the risotto rice is soft, blend the soup with a hand blender until it’s silky smooth.
5. Strain the soup through a fine mesh strainer into another pot. You’ll end up with a little clump of risotto and Parmesan left in the sieve that can be tossed and don’t forget to scrape off the bottom of the strainer for extra flavor! Season the soup with salt and pepper to taste.
6. Serve with a few drops of truffle oil and a sprinkle of chopped parsley.