Gather your ingredients. Risotto require a lot of "hands on" time, so try to measure and portion out as much as you can before you start cooking.
Put the broth into a large pot and begin heating. We want it almost boiling, but not quite there.
Put the truffle oil in a pan and add the onion and 1/2 tsp of salt. I used medium heat here. (Note that I've since come to the conclusion this is a waste of truffle oil – the heat subdues the taste). I'd suggest using olive oil here and then stirring in at least 2 tbs of truffle oil at the very end after the risotto is removed from the heat.
Stir until the onions have wilted well.
Add the rice. Continue stirring until you hear a clicking sound. Probably a couple minutes of time.
Add the wine and continue stirring until all of the moisture is gone.
Ladle in 2 cups of broth.
Stir until the liquid is largely absorbed.
Add another 2 cups of broth. Stir again until the liquid is absorbed.
I found this to be a good opportunity to grate one of my two truffles. I grated it onto the Parmesan cheese as we'll add both at the same time in a few minutes.
Add another 2 cups of broth. Stir again until the risotto has reached a consistency and texture that you are happy with. Make any small adjustments necessary.
Remove the risotto from the heat. Add your butter and quickly stir it into the dish.
Add your cheese and grated truffle. Stir well.
Plate your risotto.
Shave fresh truffle over the top. Add your morels.