In a large skillet melt the butter and sauté the onion until translucent. Add the risotto rice to the pan and stir to coat in all the butter for a few minutes.

Add the wine to the skillet and simmer until almost fully evaporated.

Start adding the hot stock one ladle at a time making sure to cover the rice each time and maintain a constant ripple.

Repeat the process until the rice is al dente. Remove from heat and add 1/2 ladle of stock and stir well.

Place the truffle butter on top of the risotto and cover with a lid. Let the risotto sit covered for 5 minutes without touching it for the butter to melt from the steam.

Stir the risotto well and add the truffle carpaccio on top making sure to reserve a few truffle slices for garnish.

Spoon the risotto into bowls and sere garnished with the truffle slices and the minced parsley.