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1
Heat the water in the pot almost to the boil.
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2
Cover and keep it very hot on the stove, near the risotto pan.
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3
Put the olive oil, onion, and 1/2 teaspoon salt in the saucepan, and set over medium heat.
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4
Stir well as the onion starts to heat and soften; stir frequently and cook until its wilted and just starting to color, 8 minutes or so.
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5
Pour in the rice all at once, raise the heat, and stir the rice and onion continuously, toasting the grains (but not browning them!
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6
), until they make a clicking sound as you turn them in the pan, 2 minutes or more.
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7
Now pour in the wine, and keep stirring for another couple of minutes, all around the pan, until the moisture has evaporated and the rice is dry.
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8
Immediately ladle in 2 cups of the almost simmering water, enough to cover the rice, and lower the heat.
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9
Cook, stirring steadily, until the water is almost totally absorbed, 4 to 6 minutes.
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10
Quickly ladle in more water to cover the rice, add another 1/2 teaspoon salt, and keep stirring, as the rice swells and releases its starches and a thick creamy suspension starts to form.
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11
Again, when the water is almost completely absorbedand you can see the bottom of the saucepan as you stirladle in another cup or so of water.
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12
Remember how much water you add: after incorporating 6 cups (or a bit more) over a period of 15 to 20 minutes, taste the rice for texture and seasoningadd more salt and/or incorporate more hot water if needed.
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13
When the risotto is perfectly cookedat once al dente and creamyturn off the heat.
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14
Without delay, drop the butter pieces into the saucepan, and stir vigorously to mountor amalgamatethe risotto with butter.
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15
Stir in the 1/2 cup of grated cheese.
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16
For each serving, spoon a mound of risotto into a warm pasta bowl, and immediately shave paper-thin flakes of truffle over the top.
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17
Serve right away, as the heat releases the aroma of truffle into the air, and dish up the next portion.
