Risotto With White Truffles
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 6tablespoons unsalted butter
- 3shallots chopped fine
- 2cups Arborio rice
- 1cup dry white wine
- 6 to 7cups chicken stock
- 1tablespoon chopped garlic
- Coarse salt and freshly ground pepper to taste
- 1½ounces fresh white truffles
Nutritional analysis per serving (6 servings)
513 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 13 grams protein; 975 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt two tablespoons butter in a heavy frying pan over low heat. Add the shallots and cook until transluscent, about five minutes.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes