White truffle risotto
11 September 2006
Ingredients
(Serves two)
140g carnaroli rice
About 1 litre chicken stock
120g unsalted butter
1tbs white wine
60g Parmesan, grated
50g onion, chopped
Salt and pepper
Method Place 30g of butter in a saucepan. Melt and add the onion. Cook the onion until soft and shiny. Add the rice. After one minute add the white wine and leave to evaporate. Add a pinch of salt. Add enough hot chicken stock to cover the rice. Reduce and keep adding chicken stock until the rice is cooked (15-20 minutes). When the risotto is ready, take it off the stove and add the Parmesan and the cold butter. Adjust with salt and pepper. Shave the white truffle on top and serve.
