Description

This White Truffle Risotto is a rich and creamy dish great for an elegant occasion. Watch Chef Guy walk you though this dish and show you how easy it is.

Ingredients

• 1/4  Ounce(s) Weight Shallots, chopped
1
• 1/4  Ounce(s) Weight White Truffle, julienned
2
• 17  Ounce(s) Weight Arborio Rice
3
• 2  Ounce(s) Weight Salt
4
• 1/2  Ounce(s) Weight White Pepper
5
• 2  Fluid ounce(s) White Wine
6
• 2  Fluid ounce(s) White Truffle Oil
7
• 32  Fluid ounce(s) Chicken Stock, heated
8
• 9  Fluid ounce(s) Heavy Cream
9
• 4  Ounce(s) Weight Butter, unsalted
10

Directions

1. Heat truffle oil in a saute pan
2. Add shallots and truffles and quickly saute
3. Add rice and mix to incorporate
4. Season with salt and pepper
5. When every grain of rice is coated in oil, deglaze pan with white wine
6. Add chicken stock slowly, 4 ounces at a time until all is absorbed
7. Taste and Season if necessary