Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 garlic cloves (minced)
  • 2 shallots (minced)
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 cups chicken stock (low or no sodium)
  • 1 tablespoon truffle zest
  • 1/4 to 1/2 teaspoon salt (to taste (eliminate if not using salt free broth))
  • 1/4 teaspoon black pepper
  • 1/2 cup parmesan cheese
  • 1 tablespoon black truffle oil (for finishing)

Instruction

  • Heat a large pot over medium heat and add the olive oil, garlic and shallot. Sauté until the garlic starts to brown slightly, 2-3 minutes.
  • Add the arborio rice and cook, stirring periodically, until the rice starts to turn opaque, about 2-3 minutes.
  • Add the white wine and cook until all the liquid is absorbed, stirring often, about 3-5 minutes.
  • Add 1 cup of chicken broth and continue stirring often until the broth has almost completely evaporated.
  • Repeat with the next 2 cups of chicken broth.
  • Add the last cup of chicken broth, salt, pepper and truffle zest and stir until about 1/2 of the liquid has been absorbed. **Test a grain of rice to see if it's done. It should have just a slight bite in the middle (al dente).
  • Remove from heat and stir in the parmesan cheese.
  • Serve in bowls drizzled with 1 teaspoon of black truffle oil and garnished with fresh chopped parsley.