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Ingredients Jump to Instructions ↓

  1. 2 ounces olive oil

  2. 1 cup minced onion

  3. 1 clove garlic , minced

  4. 2 cups Arborio rice

  5. 1 cup white wine

  6. 3 cups chicken stock

  7. 1/2 cup grated Parmesan

  8. 1/4 cup freshly chopped parsley leaves

  9. 4 tablespoons butter

  10. 2 ounces black truffles

Instructions Jump to Ingredients ↑

  1. In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.

  2. Divide into 6 servings and top with shaved truffles.

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