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1
Bring the broth to a very slow, steady simmer on a burner near where you'll be cooking the risotto.
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2
Put 1 tablespoon of butter, the vegetable oil, and the chopped onion in a broad, sturdy pot, and turn on the heat to medium high.
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3
Cook and stir the onion until it becomes translucent, then add the rice.
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4
Stir quickly and thoroughly until the grains are coated well.
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5
Add 1/2 cup of simmering broth and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone.
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6
You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.
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7
When there is no more liquid in the pot, add another 1/2 cup, continuing always to stir in the manner described above.
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8
Maintain heat at a lively pace.
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9
Begin to taste the rice after 20 minutes of cooking.
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10
It is done when it is tender, but firm to the bite.
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11
As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny.
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12
When the rice is about 1 or 2 minutes away from being fully cooked, add all the grated Parmesan and the remaining butter.
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13
Stir constantly to melt the cheese and wrap it around the grains.
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14
Off heat, taste and correct for salt, stirring after adding salt.
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15
Transfer to a platter and serve promptly.
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16
Shave the optional white truffle over it, using either a truffle slicer or a swiveling-blade vegetable peeler.
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17
Some prefer to shave the truffle over each individual portion.
