Cream cheese with truffle

Ingredients:

-1 cup of rice

-4 cups of vegetable broth

-1 small onion, finely chopped

-2 garlic cloves, minced

-1/2 cup dry white wine

-1/2 cup black truffle cream cheese

-1/4 cup grated Parmesan cheese

-2 tablespoons butter

-Salt and pepper to taste

-Chopped fresh parsley for garnish

Instructions:

1. In a saucepan, heat the vegetable broth and keep warm over low heat.

2. In another large pot, melt the butter over medium heat. Add the onion and garlic and cook until tender and translucent.

3. Add the Arborio rice and stir to combine with the butter, onion and garlic, about 1 minute.

4. Add the white wine and stir until it has been absorbed by the rice.

5. Start adding the hot broth, one cup at a time, stirring constantly and waiting for the rice to absorb the liquid before adding more.

6. Continue adding broth and stirring for about 20-25 minutes, or until the rice is al dente and has reached a creamy consistency.

7. Add the black truffle cream cheese and grated Parmesan cheese to the risotto. Mix well until the cheeses are melted and fully incorporated.

8. Taste the risotto and season it with salt and pepper to taste.

9. Remove from heat and let sit, covered, for a few minutes to allow the flavors to meld.

10. Serve the risotto hot and garnish with chopped fresh parsley. You can add more grated Parmesan cheese on top if you like.

Enjoy this delicious risotto with the rich and aromatic black truffle cream cheese. Bon appetit!