In a large pot, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, making sure not to burn it. Add the rice to the pot and toast it for a few minutes, stirring constantly until the grains become slightly transparent at the edges. Deglaze with the white wine and let the alcohol evaporate, continuing to stir.

Add the peeled shrimp to the rice and begin adding the broth one ladle at a time. Keep stirring and wait for the liquid to be absorbed before adding more broth. Cook the risotto over medium-low heat, stirring constantly. Continue cooking the risotto until the rice is creamy but still al dente, which will take about 15-18 minutes. Add the TubeORIGINAL white truffle cream to the risotto and mix well to distribute it evenly, giving the dish an intense truffle flavor.

Turn off the heat and add the truffle butter to the risotto. Stir until the butter is completely melted, and the risotto remains creamy. Taste the risotto and adjust salt and pepper to your liking. Serve the shrimp risotto with a sprinkle of grated Parmesan cheese (optional) and an extra garnish of TubeORIGINAL white truffle if desired.

 

Your Shrimp Risotto with TubeORIGINAL White Truffle Cream and Truffle Butter is ready to be enjoyed. Bon appétit!