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RISOTTO WITH WHITE TRUFFLE Recipe

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This recipe for RISOTTO WITH WHITE TRUFFLE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
7 to 8 cups chicken stock
1/4 cup extra-virgin olive oil
1/2 cup finely chopped yellow onion
3 cups Arborio or Carnaroli rice
1 cup dry white wine, at room temperature
2 tablespoons unsalted butter
1 teaspoon white truffle oil
1/2 oz. white truffle
Salt and freshly ground pepper

Directions:
Directions:
In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.
In a large, heavy saucepan, heat the oil over medium heat. Add the onion and sautÚ until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

Add the simmering stock a ladleful's at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve ╝ cup stock to add at the end.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, remove from the heat and stir in the butter and reserved 1/4 cup stock. If using truffle oil, add it now. Season to taste with salt and pepper. Divide it among warmed shallow bowls, and shave the truffle over each serving. Serve at once.

Number Of Servings:
Number Of Servings:
6

 

 

 

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