Ivory Lentil Risotto with Parmesan and White Truffle

Serves 4

4 cups ivory lentils

1/2 white onion minced

3 T olive oil

1 cup white wine

4 cups veg stock or water

3 T heavy cream

1/4 cup grated Parmesan

1 white or black truffle

In a medium sauté pan, sauté the minced onion in the olive oil.
Season with salt and pepper.
When onion is translucent add lentils and continue to sauté for 2 or 3 minutes while stirring.
Add white wine and simmer stirring constantly until wine is evaporated.
Add veg stock or water and continue stirring until lentils are cooked to desired consistency and liquid is gone.
You may need to add more liquid to cook the lentils all the way.
Take one third of the lentils and purée in blender or food processor until smooth and then combine with the whole lentils in sauté pan.
Add a bit more water or stock to loosen purée and bring to simmer while stirring.
Add cream, Parmesan and season again while stirring.  Portion onto 4 plates top with shaved truffles and serve.