Risotto al Vino Rosso Tartufato

In Piedmont, truffle dishes are paired with Barolo, the wine of the territory — as they say in the dialect: bun pi bun fa bun, “good with good makes twice as good” — here used as the cooking liquid. For extra creaminess, Italian chefs prefer carnaroli or vialone nano to arborio for a risotto. Out of season, stir the rice just before serving with a teaspoon of truffle butter or paste, or fragranced oil, and top with flakes of Parmesan.