Risotto with Black truffles by Chef Tim Hollingsworth
Serves 3-4
Ingredients:
1/4 onion, minced
3 tbsp olive oil
1 cup of Carnaroli Rice
1/4 cup white wine
2.5 cup chicken broth
1.5 tsp diamond crystal kosher salt
4 Tbsp Butter, diced
1 cup Parmesan Cheese, grated
1 cup Whipped Cream
1 black Truffle
Method:
In a heavy bottom sauce pan, add olive oil and onions and sweat onions until translucent, 3-4 minutes over medium to low heat
Add rice and toast 2-3 minutes on low heat
Add white wine and cook until completely evaporated, stirring the whole time. * pro tip ( smell your risotto, if the alcohol is still present it will sting your nose when inhaling, which means it still needs time to evaporate)
Add salt
Add 2.5 cups chicken broth in 1/2 cup increments, stirring consistently and carefully cooking out before adding your broth again.
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