Risotto With Truffle Oil
- 1 quart stock (either chicken, fish, or vegetable)
- 1 tablespoon olive oil
- 3 shallots peeled, trimmed, and minced
- 2 garlic cloves minced
- 1 celery rib finely chopped
- 14 ounces Arborio rice
- Sea salt to taste
- Freshly-ground black pepper to taste
- 3/4 cup dry white wine
- 1/2 stick butter
- 4 ounces freshly-grated Parmesan cheese
Heat the stock, but don't boil it. In a separate pan, heat the olive oil and add the shallots, garlic, and celery. Saute for about three minutes, or until the vegetables have softened. Add the rice and season with salt and pepper. Turn the heat up and continue cooking the rice until it starts to look slightly translucent.
Add the wine and continue stirring. Once the wine has been absorbed, start adding the stock gradually, one ladle at a time, working slowly. Permit each ladle of the stock to be absorbed before adding another ladle. Continue adding stock until the rice has a chewy texture with just a little "bite." Check the seasoning for salt and pepper.
Remove the cooked risotto from the heat and add the butter and the Parmesan. Stir gently, then cover the pan of rice and permit it to sit for about three minutes.
This recipe yields ?? servings.
I recommend serving the truffle oil on the table, as opposed to mixing it with the risotto ahead of time.