LOCATION: Recipes >> Rice >> Risotto 24
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Risotto 24
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RISOTTO WITH WHITE TRUFFLES
Prepare a batch of basic risotto (recipe below) and place on
individual serving dishes. Shave the white truffle over the top.
Use a truffle shaver or a potato peeler.
Basic Risotto
7 cups chicken stock
3 tbsp olive oil
2 cups arborio rice
salt and pepper to taste
In a small saucepan bring the stock to a gentle simmer. Heat a
4-quart heavy-bottomed pot and add the oil. Add the arborio and
toast the rice a few minutes but do not burn. Ladle in 1.5 cups
of the simmering stock initially, stirring the rice costantly.
Cook the rice over medium-low heat. When the liquid has almost
been absorbed by the rice, add another 1/2 cup of the hot stock.
Continue stirring and adding the remaining stock 1/2 cup at a time
as the stock is absorbed. This should take about 30 minutes to
cook and the arborio should be tender but firm to the tooth when
done. Add salt and pepper to taste.
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