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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By dahflin_11646484
CORAL GABLES, FL
on November 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish is absolutely delicious! I actually cooked it using an italian rice with dry truffles already in the arborio and added some truffle oil at the end and some organic butter as wellI got these super cheap at TJJMAX Home Store. I always read several recipes before choosing one and end up combining the ingredients from different recipes to better adjust it to my family's taste. The taste of truffles is to die for, even my children loved it! This is a fun recipe but it does take time to cook so my suggestion is to assemble all ingredients and have the recipe at hand to check on it every once in a while!I ended up using much more chicken stock than the rcipe calls for. I found that this recipe without the truffles can be used as a base recipe for other risottos such as porcini risootto, sundried tomato risotto or anything else you can think of.Hope you enjoy it as we did!
By hank1972
on June 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a restaurant quality dish that is actually very simple to make. I make this dish quite often for friends and family. The great thing about it is that you could add bell peppers, sun dried tomatoes, or spices like Thyme, or Rosemary. I also add either shrimp or chicken to the risotto to make it a little more of a Entree style dish. Just add them when you add the liquids. Now if Black truffles are too expensive or too hard to come by, then you could add white button mushrooms or dry wild mushroom. I just add them to the vegetables while they cook.
By chelletomasik_1...
manitou, CO
on November 09, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used white truffle oil in place of the olive oil and added crimini mushrooms. fabulous!!
Read all 3 reviews