Risotto, With White Truffles
Published November 13, 1982
- Total Time
- 40 minutes
- Rating
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Ingredients
2 tablespoons butter
1 tablespoon finely chopped onion
1 cup arborio rice
1 cup dry white wine
About two cups hot chicken broth
Coarse salt to taste
1 to 2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper to taste
One white truffle (about one-third an ounce)
Nutritional analysis per serving (2 servings)
94 grams carbs; 42 milligrams cholesterol; 682 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 17 grams fat; 5 grams fiber; 1134 milligrams sodium; 16 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Over medium heat melt the butter and soften the onion. Add the rice and stir with a wooden spoon to coat the grains with butter. Let rice cook three to four minutes, stirring frequently so that it will absorb the butter and turn opaque.
- Step 2
Add the wine, stir, and bring to boil. Turn down heat.
- Step 3
Add the broth a ladle at a time, and cook, stirring. Keep stirring and adding broth for 15 to 20 minutes. The rice will absorb the liquid. Make sure the broth is being absorbed and there is not too much liquid on top. The bottom of the pan should be cleaned.
- Step 4
Test the rice for doneness. Season with salt. Keep tasting until the rice is done.
- Step 5
Let the rice sit off heat for three to four minutes. Add the Parmesan. Spoon the rice onto individual plates and serve. Grate the truffles on top of individual servings and add freshly ground pepper to taste.
Private Notes