Hi, I am Jane. Today, I will show you a way to prepare double truffle risotto recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Double truffle risotto Recipe
Double truffle risotto is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Double truffle risotto is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook double truffle risotto using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Double truffle risotto:
- Make ready arborio rice
- Get chicken stock
- Prepare grated Parmesan cheese
- Make ready yellow onion (diced)
- Take minced garlic
- Get truffle butter
- Prepare heavy cream
- Prepare
- Make ready olive oil
- Get Truffle oil
- Make ready kosher salt
- Make ready black pepper
Instructions to make Double truffle risotto:
- In a large sauce pan over medium heat, melt together the butter and olive oil.
- Add the onion and minced garlic then sauté until the onion becomes soft and slightly translucent
- Add the rice and stir until the rice becomes completely coated and starts to turn opaque.
- Add the and continue to stir until the has completely evaporated ensuring to scrape any brown bits from the bottom of the pan.
- Stir in the chicken stock in 1 cup at a time, ensue that the sock has been completely absorbed by the rice prior to adding the next cup. Repeat until all 6 cups have been incorporated, and the rice is al dente.
- turn the heat to low and stir in the truffle butter, continue to stir until the butter has melted an completely incorporated.
- Stir in the Parmesan cheese, heavy cream, & truffle oil
- Add salt and pepper to taste
- Serve and enjoy! - - (Note: you can garnish each serving with a splash of the truffle oil and black pepper)
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