Truffle risotto #10
A truffle risotto is perfect for almost any occasion, it works especially great served as a small tapa because
it´s so rich and full of flavors. When a risotto is served as a side I almost always think it´s to powerful. For the truffle flavor I used thinly sliced summer truffles that has been marinated in truffle flavored olive oil.
Some food snobs think that you shouldn´t use truffle oil at all but I got a sneaky suspicion they don´t pay for their own white truffles. I think a good quality truffle oil is a perfect substitute for the real thing. But don´t be too generous with the oil since it is usually very strong in taste.
dry white wine
light chicken or vegetable stock
Finely dice the onions and garlic, add some olive oil into a pan with the garlic and onion and slowly cook on low heat. Add the rice and let it cook in the oil for a few more minutes. Add salt, pepper and then the white wine and let it reduce until almost gone. Add the chicken stock a little at the time and stir the rice throughout the process, this usually takes about fifteen minutes.
When the rice is almost cooked through add a little bit of butter, truffle oil and some grated parmesan cheese. Combine and season to taste. If the risotto isn´t creamy enough then add some more stock.