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Truffle Risotto
2008, Michael Symon, All Rights Reserved.
- Total Time:
- 30 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- Intermediate
- Yield:
- 6 servings
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
In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
Divide into 6 servings and top with shaved truffles.
© 2008, Michael Symon, All Rights Reserved.