- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 1 knob of butter
- 1 shallot, pureed
- 320 g Carnaroli risotto rice
- 250 ml dry white wine
- 1 litres hot vegetable stock, (you may not need it all)
- 40 g parmesan, grated
- 1 white truffle, to taste
1. Heat the oil in a pan, over a medium heat, with a small knob of the butter until foaming. Add the puréed shallot and sweat gently for a couple of minutes until it becomes translucent.
2. Add the rice and stir to coat the grains. Cook for a few minutes until the rice is begins to look translucent and the shallot is lightly coloured.
3. Increase the heat and add the wine. Stir the rice until the wine has reduced completely.
4. Once the wine has reduced, add a ladle of stock and stir constantly. It should be simmering, but not boiling. When the rice has absorbed the stock, pour in another ladle of stock and continue to stir. Repeat until the rice is tender, but still retains a slight bite in the centre the process should take about 15-17 minutes.
5. Once the rice is cooked, and the consistency is creamy and oozy, stir through the parmesan.
6. Divide between bowls, drizzle with a little more olive oil and shave plenty of white truffle over each serving.
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