Risotto with truffles, Piedmontese style

Instructions

1. Sauté the onion in a pot over low heat with half the butter. When it has browned, put it in a blender and return it to the pot. 
2. Add the rice, cook over high heat for one minute, stirring constantly, add the white wine and stock. Continue cooking on low heat for about 15 minutes, stirring constantly. 
3. Add the remaining butter and the Parmesan cheese. Mix well and leave the rice to settle in the pot after removing from the heat for a few minutes. Pour into the serving dish and cover generously with very thin slices of truffle.