Truffle Risotto
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 553
- Total Fat
- 22
- Saturated Fat
- 9
- Carbohydrates
- 68
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 32
- Sodium
- 352
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.