Truffle risotto with parmesan crisp

Finely mince a little white onion to the size of the rice grains.

Warm olive oil in a saute pan over medium-low and cook the onion without colour.

Add the rice and toast it to start releasing starch and give a little nutty, earthy flavour.

Add white wine to barely cover the rice and reduce until the alcohol is cooked out and only a little liquid is left (transcribed 'ossek', a sec).

Add hot chicken stock by the ladle, stirring without stopping; the first two additions matter most for developing starch.

Cook until a grain shows only a little white bead in the centre, about a minute short of done; it carries over.

Season with a few drops of truffle oil, black truffle salt and about two knobs of truffle butter; mix.

Stir in Parmesan to thicken. It should fall flat on the plate and be ever so slightly soupy.

Finish with basil florets and chunky black pepper, and serve with the parmesan crisp.