Truffle Risotto (Michael Symon) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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.
2. Divide into 6 servings and top with shaved truffles.
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