Recipe courtesy of Michael Symon
Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

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.

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