White truffle risotto

Yield: 10 Servings

Measure Ingredient
1½ ounce Chopped Shallots
½ ounce Julienne White Truffle
35 ounces Aborio Rice
4 ounces Salt
1 ounce White Pepper
5 ounces White Wine
4 ounces White Truffle Oil
62 ounces Warm Chicken Stock
18 ounces Fresh Cream
8 ounces Plugra' (Name Brand) unsalted Butter
10 ounces Freshly grated grana padana cheese.

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

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