Tartufo, or truffles, are luxurious, spectacular additions to a variety of dishes. Unfortunately, truffles are very expensive, but you can incorporate their flavor into your cooking by using a high-quality truffle oil. This dish makes a terrific first course to serve to special friends and family.

SERVES 4 TO 6

INGREDIENTS:

• 4 tablespoons white truffle oil, plus additional for drizzling
• 1 medium shallot, finely chopped
• 1 ½ cups carnaroli or vialone nano rice
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 3 ½ cups chicken stock or store-bought chicken broth
• One 1-ounce fresh truffle (optional)

INSTRUCTIONS

1. Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat.
2. Add the shallot and cook for 1 to 2 minutes, or until the shallot is softened.
3. Add the rice and stir to coat all the grains with the oil.
4. Add the wine and bring to a boil.
5. Add the stock, lock the lid in place, and cook at high pressure for 7 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Stir in the remaining 2 tablespoons of truffle oil and serve immediately.
8. If you’ve splurged on a fresh truffle, shave some over each portion.

NOTE:

• The best truffle oils come from Italy and France and are infused with a piece of truffle. D’Artagnan, an American company that imports fine foods, has a line of truffle products, including oil,