risotto with parmesan and truffles

Ingredients

6-8 cups chicken broth

3/4 cup finely chopped onion

5 T butter (divided)

3 cups Arborio rice

¾ cup dry white wine

1 cup freshly grated parmesan cheese

2 black truffles, shaved

White truffle oil- to drizzle

Directions

Bring the broth to a simmer.

Heat 4 T butter in a medium stock pot over medium heat. Add the onion and sauté until translucent.

Add the Arborio rice, stir until coated. Add the white wine and stir until evaporated.

Add ½ cupfuls of simmering broth, stirring frequently until evaporated (make sure the rice does not dry out completely and stick to the bottom of the pan.)

Continue stirring in ½ cupfuls of broth until al dente, the risotto should have a creamy exterior and a slightly firm interior. (can be made ahead of time- see note below.)

Check for seasoning. Stir in the finely grated parmesan cheese. Lightly fold in the shaved truffles.

Spoon onto plates and drizzle with white truffle oil.

Serves 8

Note-

Half way through stirring in ½ cupfuls of simmering broth (when the exterior of the grains of rice are slightly tender but the interior still firm) spoon the risotto onto a cool heavy rimmed baking sheet. Let cool completely, cover with plastic wrap and refrigerate. (This can be done hours ahead of time). Right before serving melt a tablespoon of butter in a clean stock pot, add the risotto, stir to coat and continue with the ½ cupfuls of steaming broth until al dente. Continue as listed above.