Double truffle risotto

Name: Double truffle risotto
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 cup arborio rice; 6 cup chicken stock; 1/2 cup grated Parmesan cheese; 1 yellow onion (diced); 1 Tbsp minced garlic; 3 1/2 oz truffle butter; 1/4 cup heavy cream; 1/4 cup white wine; 2 Tbsp olive oil; 2 Tbsp Truffle oil; Pinch kosher salt; Pinch black pepper

Sav6777 @cook_4062424

Ann Arbor MI

This dish is a family favorite, its a dish packed with big flavor that can be used as a great side or fantastic first course.

Sav6777 @cook_4062424

Ann Arbor MI

This dish is a family favorite, its a dish packed with big flavor that can be used as a great side or fantastic first course.

Saved

Ingredients

40 mins

6 servings

1 1/2 cuparborio rice
6 cupchicken stock
1/2 cupgrated Parmesan cheese
1yellow onion (diced)
1 Tbspminced garlic
3 1/2 oztruffle butter
1/4 cupheavy cream
1/4 cupwhite wine
2 Tbspolive oil
2 TbspTruffle oil
Pinchkosher salt
Pinchblack pepper

Saved

Steps

40 mins

1

In a large sauce pan over medium heat, melt together the butter and olive oil.
2

Add the onion and minced garlic then sauté until the onion becomes soft and slightly translucent
3

Add the rice and stir until the rice becomes completely coated and starts to turn opaque.
4

Add the white wine and continue to stir until the wine has completely evaporated ensuring to scrape any brown bits from the bottom of the pan.
5

Stir in the chicken stock in 1 cup at a time, ensue that the sock has been completely absorbed by the rice prior to adding the next cup. Repeat until all 6 cups have been incorporated, and the rice is al dente.
6

turn the heat to low and stir in the truffle butter, continue to stir until the butter has melted an completely incorporated.
7

Stir in the Parmesan cheese, heavy cream, & truffle oil
8

Add salt and pepper to taste
9

Serve and enjoy!
(Note: you can garnish each serving with a splash of the truffle oil and black pepper)