 Ingredients
2 tbsp extravirgin olive oil 6 tbsp butter
1 chopped onion
2 cups of Barolo wine
8 cups of meat stock
2 and 1/2 cups of high quality Rice - Carnaroli or Arborio Superfino
Shaved truffle or white truffle oil
Fresh ground blackpepper
1 cup grated Parmigiano Reggiano
Preparation
In a medium pot heat the butter with the olive oil and sauté the onion. When soft add the salt, pepper, the rice and let it fry for a couple of minutes. Then pour the Barolo and bring to boil over low heat. 
At this point start to pour the meat stock in little quantities per time and cook over low heat. Stir frequently and add some salt to taste.
When all the stock is absorbed (15-20 minutes) remove from heat and generously add the grated Parmigiano Reggiano Cheese. You can garnish the Risotto with very few thin slices of your favorite truffle or a few drops of high quality white truffle oil. Serves four 
Wine Recommendation: there is only one wine which will pair perfectly with this recipe, Barolo!
However you can pretty much pick one of the other high-quality Nebbiolo-based wines produced in Piedmont: Barbaresco, Gattinara or Ghemme.
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