Risotto with Shaved Truffles Recipe
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Shaved truffles add a deep, earthy flavor to the popular creamy Italian rice dish.
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1/3 cup olive oil, extra virgin
garnish: chopped fresh parsley, chopped fresh basil, shredded fresh Parmesan cheese
1 tablespoon butter, unsalted
1 medium onion (white or yellow), diced fine
2 shallots, diced fine
2 cups rice
1 cup Pinot Grigio wine (dry white wine)
5 1/2 cups hot beef broth
salt and pepper
:a heavy, deep skillet
Over medium low heat, cook oil, butter, shallots, and onions for approximately 4 minutes. Add 2/3 cup of warm broth, stirring often until mixture has a soft and creamy texture (approximately 15 minutes). Stir in rice and truffles. Continue to cook for an additional 2 to 3 minutes, stirring constantly. Add wine. Continue to cook until wine has evaporated.
Over low heat, pour in 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, pour an additional 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, add additional 2/3 cup of hot broth. Stir constantly. Repeat until broth is gone.
Season to taste. Garnish, if desired. Serve immediately.
Risotto with Shaved Truffles and Peas
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