White Truffle And Chervil Risotto
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon chopped shallots
- 1 teaspoon minced garlic
- 1 1/2 cups Arborio rice
- 1 bunch fresh thyme tied with a string
- into a bundle
- 1/4 cup white wine
- 4 cups chicken stock
- 2/3 cup white truffle butter
- 3 tablespoons butter
- 1/4 cup coarsely-chopped chervil
- 1 ounce white truffle - (to 2) shaved
Use a medium saucepan to melt the butter and olive oil. Add the shallots and the minced garlic and cook over medium-low heat until the shallots are translucent. Add the rice and stir to coat with the butter. Add the thyme bundle and the white wine. Allow the liquid to boil.
Warm the chicken broth in a separate pot and add it to the rice just one cup at a time. After each addition of broth, stir the rice and allow the rice to absorb the liquid. Remove the thyme bundle and stir in the truffle butter, the regular butter, and the chervil. Garnish liberally with shaved white truffles.
This recipe yields ?? servings.