NO PHOTO
Ingredients
ServingsOriginal: Serves 6
- chicken stock3 cup
- extra virgin olive oil5 tbsp
- shallots, chopped3
- risotto rice2 cup
- dry white wine1 cup
- parmesan cheese1/4 cup
- wild mushrooms, commercially purchased; sliced and sautéed4 oz
- truffle oil1 tsp
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Bring the stock to a simmer before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.
Sauté the shallots in olive oil until soft.
Add the rice, stirring for 3–5 minutes, until coated with oil.
Pour in wine and about ½ cup of the hot broth and continue stirring.
Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy.
Remove from heat and add Parmesan cheese, mushrooms, and truffle oil.
Serve immediately.
