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Categories:Viewed: 14 - Published at: 8 years ago
Ingredients
- 6 tablespoons unsalted butter
- 3 shallots chopped fine
- 2 cups Arborio rice
- 1 cup dry white wine
- 6 to 7 cups chicken stock
- 1 tablespoon chopped garlic
- Coarse salt and freshly ground pepper to taste
- 1 1/2 ounces fresh white truffles
Method
- Melt two tablespoons butter in a heavy frying pan over low heat.
- Add the shallots and cook until transluscent, about five minutes.
- Pour in the rice and stir with a wooden spoon over medium heat until all the rice is coated with the butter.
- Let it cook for three to four minutes, stirring frequently so that it absorbs the butter and turns opaque.
- Add the wine, and cook till evaporated,then the chicken stock, a cup at a time, and cook the rice over medium heat, stirring constantly as the stock is absorbed by the rice.
- When the rice is almost tender, after about 15 minutes, add the garlic.
- Cook until the rice is al dente, about five to eight minutes more.
- Season to taste with salt and pepper.
- Let the rice sit off heat for two to three minutes.
- Stir in the remaining butter.
- Do not return to heat or the butter will melt without binding.
- With a truffle cutter or sharp knife, shave off pieces of truffle and sprinkle them on the rice.
