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