- 4
Ingredients
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 6 About 6 cups chicken broth
- Coarse sea salt and freshly ground pepper to taste
- 2 tablespoons freshly grated Parmesan
- 1 whole white truffle (about 1 ounce or more).
Preparation
Step 1
1. Melt two tablespoons butter over medium heat in a heavy saucepan and soften the shallots. Add the rice and stir with a wooden spoon to coat the grains with butter. Let the rice cook three to four minutes to absorb the butter and turn opaque.
2. Add the wine, let it bubble up, stir the rice and start adding the chicken broth a ladle at a time. Keep stirring and adding broth for about 20 minutes. The rice will absorb the liquid.
3. Test the rice for hardness. It is done when it is al dente, soft but firm to the bite. It should not be mushy. Season to taste with salt and pepper.
4. Let the rice sit off heat for two to three minutes. Stir in the remaining butter and the Parmesan.
5. Spoon risotto onto four warm plates and grate the truffle thinly on top. Pass additional grated Parmesan separately at the table.