- 1 tbsp butter
- 1 tbsp olive oil
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 c arborio rice
- 1/4 c dry white wine
- 4 c chicken broth, warmed
- Salt and pepper to taste
- 1 bunch fresh chives, chopped
- Approximately 1/2 c freshly grated Parmesan cheese (I don't measure, I just grate it over the pan)
- 2 tbsp white truffle oil
- In a large saute pan, melt butter and heat oil over medium heat
- Add shallots and garlic; saute until soft, about 3-4 minutes.
- Add the rice, and toss until coated
- Add the wine, stir until absorbed
- Add 1 ladle full of broth, stir until absorbed. Continue adding broth, 1 ladle at a time, stirring and letting it absorb before adding more. The process of adding the broth will take about 18 minutes or so. When you are getting close to this time, start to taste the rice so you don't overcook it. You want it to have a very slight bite to it.
- Season with salt and pepper during this process, to taste. Adjust as needed.
- When you add your final ladle-full of broth, mix in the cheese.
- Remove from the heat and mix in the chives and half of the truffle oil. Use the rest of the truffle oil when serving.
We both loved this, and the white truffle oil added a nice earthiness. The next day, I turned the leftovers into risotto balls, my favorite way to use up leftover risotto.
To anyone out there scared of making risotto, don't be! I know that if you have watched any show featuring Gordon Ramsey yelling at his cooks, you must be scared as he makes it seem like an almost impossible art. But believe me, it is not difficult. Yes, it takes some time and attention, but you do not have to stand over the stove and stir the entire time. Also, it's not as time consuming as you may think. From the time you start the shallots to finish, it's about 35-40 minutes. And there are endless ingredient possibilities, so experiment and have fun!