Risotto with Truffle and Parmesan |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!) Ingredients:
1 quart chicken broth |
1 tablespoon butter |
1 tablespoon olive oil |
1/2 onion, minced |
1 1/4 cups arborio rice |
1/2 cup white wine |
2 tablespoons butter |
2 tablespoons white truffle oil |
1/3 cup grated parmesan cheese |
1 teaspoon milk, or as needed |
salt and ground black pepper to taste |
2 tablespoons chopped fresh parsley, or to taste |
Directions:
1. Heat chicken broth in a stockpot over medium-low heat until warmed.
2. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
3. Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
4. Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.
|
|