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White Truffle Risotto
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Submitted by:
Jimmy |
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White truffles have a very powerful odor and flavor. This is a fantastic side dish for a special occassion |
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INGREDIENTS:
- 2 ounces , Italian white Truffle
- 2 cup(s) , Arborio Rice
- 6 cup(s) , Chicken Stock
- 1 small , Yellow Onion Minced
- 4 ounces , Butter
- 4 1/2 ounces , Fresh Parmesan Cheese Grated
- 2 ounces , White Truffle Oil
- 0 to taste , Salt and White Pepper
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| Instructions: |
Remove any dirt or soil from the truffle very carefully with a mushroom brush. Do not wash as the truffle should be kept dry and not get mushy. In heavy bottom stainless pot, sauté the onion with about 2 1/2 ounces butter, cook until translucent. Add the Aborio rice, mix thoroughly and cook about one minute over moderate flame. Add 2 cups of the chicken broth and stir almost constantly. As the rice absorbs the liquid, keep adding it in 1 cup increments until almost fully absorbed, this process should take between 18-20 minutes. Add remaining butter and the cheese (start with 4 oz. then add remaining if necessary). Add the truffle oil - you should now adjust your seasoning with fresh white pepper and kosher salt (taste the risotto before you season - you might not need any salt). Place the risotto into 4-6 bowls - it should have a creamy texture.
Slice truffles (use a truffle slicer) onto each bowl of risotto and serve immediately. |
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