Place a finely chopped half onion in a non-stick pan with some olive oil (if you prefer, you can leave the half-onion whole and remove it after cooking).
Heat the oil and pour in the rice, toasting it for one minute, stirring all the time.
Add a ladle of stock a little at a time, until the rice is cooked.
Add salt (depending on the flavour of the stock) and the Robiola Osella with Truffle, stirring all the time.

Stir until creamy and serve.
You can add a few parsley leaves and slices of black truffle if you like.