Hi, I am Kate. Today, I will show you a way to make double truffle risotto recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Double truffle risotto Recipe
Double truffle risotto is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Double truffle risotto is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have 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
- Get grated Parmesan cheese
- Get yellow onion (diced)
- Prepare minced garlic
- Get truffle butter
- Get heavy cream
- Make ready white
- Prepare olive oil
- Prepare Truffle oil
- Get kosher salt
- Prepare 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 white 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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