White truffle risotto

10 Servings

Ingredients

QuantityIngredient
ounceChopped Shallots
½ounceJulienne White Truffle
35ouncesAborio Rice
4ouncesSalt
1ounceWhite Pepper
5ouncesWhite Wine
4ouncesWhite Truffle Oil
62ouncesWarm Chicken Stock
18ouncesFresh Cream
8ouncesPlugra' (Name Brand) unsalted Butter
10ouncesFreshly grated grana padana cheese.

Directions

Quickly pan sear shallots and truffles in 2 oz. White truffle oil. Add aborio rice, salt and pepper. Mix rice in oil. When every grain of rice is coated (in oil), deglaze pan with white wine. Add chicken stock slowly, 4 oz. at a time until all is absorbed. Add cream, butter, 2 oz. white truffle oil and cheese while continuously stirring. Serve on warmed plates and sprinkle with grated grana padana cheese.

SERVINGS: 10 GUY SOCKRIDER, CEC: TOP O' THE COVE CHEF EXTRAORDINAIRE Recipe by: GUY SOCKRIDER, CEC: TOP O' THE COVE CHEF EXTRAORDINAIRE Posted to recipelu-digest Volume 01 Number 181 by Diane Geary <diane@...> on Oct 29, 1997