Ingredients:
- 300g Arborio rice
- 1 litre hot chicken stock
- 100ml dry white wine
- 50g grated Parmesan
- 50g butter
- 1 finely chopped onion
- 30g fresh truffles
- Salt and pepper to taste

Instructions:
1. Preparing the truffles: Clean and finely grate the truffles.

2. Cooking the onion: In a large frying pan, melt 25g butter and sauté the onion until translucent.

3. Cooking the rice: Add the Arborio rice and sauté until slightly pearly. Deglaze with the white wine and reduce.

4. Adding the stock: Add a ladleful of hot stock to the rice and stir until absorbed. Repeat until the rice is creamy and cooked al dente (about 18 minutes).

5. Add the truffles and parmesan: Off the heat, stir in the grated parmesan, remaining butter, and grated truffles. Mix gently.

6. Serve: Serve immediately, adding a few slices of fresh truffles on top for a finishing touch.