Ingredients :
- 1 1/2 cup arborio rice
- 6 cup chicken stock
- 1/2 cup grated Parmesan cheese
- 1 yellow onion (diced)
- 1 Tbsp minced garlic
- 3 1/2 oz truffle butter
- 1/4 cup heavy cream
- 1/4 cup white wine
- 2 Tbsp olive oil
- 2 Tbsp Truffle oil
- Pinch kosher salt
- Pinch black pepper
Method :
- In a large sauce pan over medium heat, melt together the butter and olive oil.
- Add the onion and minced garlic then sauté until the onion becomes soft and slightly translucent
- Add the rice and stir until the rice becomes completely coated and starts to turn opaque.
- Add the white wine and continue to stir until the wine has completely evaporated ensuring to scrape any brown bits from the bottom of the pan.
- Stir in the chicken stock in 1 cup at a time, ensue that the sock has been completely absorbed by the rice prior to adding the next cup. Repeat until all 6 cups have been incorporated, and the rice is al dente.
- turn the heat to low and stir in the truffle butter, continue to stir until the butter has melted an completely incorporated.
- Stir in the Parmesan cheese, heavy cream, & truffle oil
- Add salt and pepper to taste
- Serve and enjoy!
- (Note: you can garnish each serving with a splash of the truffle oil and black pepper)
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