Ingredients

The following ingredients have 4 Servings
  • 2 1/2 tbsp butter
  • 1 small onion (diced)
  • 6 c vegetable stock (hot + more as needed)
  • 1/2 c white wine (dry)
  • 2 c Village Harvest arborio rice
  • 1 1/2 tbsp truffle butter
  • 2 tbsp truffle carpaccio or 1 small black truffle (thinly shaved)
  • 1/4 c Italian parsley (minced)

Instruction

  • In a large skillet melt the butter and sauté the onion until translucent. Add the risotto rice to the pan and stir to coat in all the butter for a few minutes.
  • Add the wine to the skillet and simmer until almost fully evaporated.
  • Start adding the hot stock one ladle at a time making sure to cover the rice each time and maintain a constant ripple.
  • Repeat the process until the rice is al dente. Remove from heat and add 1/2 ladle of stock and stir well.
  • Place the truffle butter on top of the risotto and cover with a lid. Let the risotto sit covered for 5 minutes without touching it for the butter to melt from the steam.
  • Stir the risotto well and add the truffle carpaccio on top making sure to reserve a few truffle slices for garnish.
  • Spoon the risotto into bowls and sere garnished with the truffle slices and the minced parsley.