Truffle Risotto

Name: Truffle Risotto
Ingredients: 2 ounces olive oil; 1 cup minced onion; 1 clove garlic, minced; 2 cups Arborio rice; 1 cup white wine; 3 cups chicken stock; 1/2 cup grated Parmesan; 1/4 cup freshly chopped parsley leaves; 4 tablespoons butter; 2 ounces black truffles

10 ingredients

6 steps

Ingredients

2 ounces olive oil
1 cup minced onion
1 clove garlic, minced
2 cups Arborio rice
1 cup white wine
3 cups chicken stock
1/2 cup grated Parmesan
1/4 cup freshly chopped parsley leaves
4 tablespoons butter
2 ounces black truffles

Directions

1

In a 4-quart saucepan, heat olive oil over a medium heat.
2

Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic.
3

Add rice and lightly toast in oil for 2 minutes stirring frequently.
4

Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed.
5

Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
6

Divide into 6 servings and top with shaved truffles.