Peter Damiano, of Uncle Giuseppe's Marketplace, and Vittorio Giordano, of Urbani Truffles, show News 12 Lily Stolzberg how to serve up a delicious risotto dish with pesto truffle and shaved white truffles.

Recipe:
Ingredients:
For the risotto:
2 cups of arborio rice
4 cups of chicken stock
¼ cup finely minced onion
¼ stick unsalted butter
½ cup white wine
Salt and pepper to taste

For the pesto:
1 can (6.4 oz.) Urbani truffle pesto mix
¼ cup mascarpone cheese
¼ cup grated parmigiano Reggiano

- In a 6-quart sauce pan, turn the heat on medium and add the butter.
- Add the onions and cook for 10 minutes or until the onions and translucent and soft, if onions start to brown then turn down the heat.
- Add rice and toast for 3 minutes, continuously mixing.
-  Add white wine and de-glaze the pan, cook until all white wine has evaporated.
- Add chicken stock all at once and cook on low for 20 minutes, stirring every 5 minutes.
- Once rice is al dente turn off the heat.
- Add in the mascarpone, truffle pesto, salt, pepper and parmigiano.
- Mix well and season to taste. Enjoy.