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home > recipes > beans / grains > risotto with white truffle
7 to 8 cups of chicken stock 1/4 cup extra virgin olive oil 1/2 cup fine chopped yellow onion 3 cups Arborio rice 1 cup dry white wine at room temperature 2 Tbs unsalted butter 1 tsp white truffle oil or 1/2 oz white truffle In a large heavy saucepan heat the olive oil over medium heat. Add onion and sauté until softened. Add raw rice and cook and stir until each grain is well coated with the oil and translucent with a white dot in the center. Add wine and stir until it is completed absorbed. Add the remaining stock a little at a time stirring frequently after each addition and the stock is almost absorbed and the rice never dry on top before adding the next ladle of stock. Reserve 1/4 cup stock for the end. When the rice is tender to the bite but slightly firm in the center and looks creamy, remove form the heat and stir in the butter and last 1/4 cup of stock. If using truffle oil, add it now. Season to taste with salt and pepper. Divide rice into warm and shallow bowls. Shave some truffle over each serving. Serve at one Source: newspaper recipe describing: recipe from Gourmet On the Go at Slammin Salmon, Millbrook, NY , submitted for The Taste Of The Hudson Valley International Wine and Epicurean Arts festival to be held November 18th at The Grandview hotel November 18th at Poughkeepsie NY

Risotto with White Truffle


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keyword: risotto
keyword: white
keyword: truffle
ethnicity: italian
recipes for beans-grains
recipes by butterflydog
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(posted October 28, 2007)

7 to 8 cups of
chicken stock
1/4 cup extra virgin
olive oil
1/2 cup fine chopped yellow
onion
3 cups
Arborio
rice
1 cup
dry white wine at room temperature
2 Tbs
unsalted
butter
1 tsp white
truffle oil or 1/2 oz white truffle

In a large
heavy saucepan heat the
olive oil over medium heat. Add onion and sauté until softened. Add raw rice and cook and stir until each grain is well coated with the oil and translucent with a white dot in the center. Add wine and stir until it is completed absorbed. Add the remaining stock a little at a time stirring frequently after each addition and the stock is almost absorbed and the rice never dry on top before adding the next ladle of stock. Reserve 1/4 cup stock for the end. When the rice is tender to the bite but slightly firm in the center and looks creamy, remove form the heat and stir in the butter and last 1/4 cup of stock. If using truffle oil, add it now. Season to taste with salt and pepper. Divide rice into warm and shallow bowls. Shave some truffle over each serving. Serve at one

Source: newspaper recipe describing: recipe from
Gourmet On the Go at Slammin Salmon, Millbrook, NY , submitted for The Taste Of The Hudson Valley International
Wine and Epicurean Arts festival to be held November 18th at The Grandview hotel November 18th at Poughkeepsie NY


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