Truffle Herb Risotto
Servings 4
Ingredients
- 4 tablespoons truffle butter
- 1 small shallot
- 4 fresh sage leaves, chopped
- 2 sprigs fresh thyme leaves, minced
- 1 small sprig fresh rosemary, minced
- 1 cup high-quality risotto rice
- 1/2 cup dry white wine
- kosher salt
- 3-4 cups boiling water
- 1/2 cup Parmigiano-Reggiano
Instructions
- Melt 2 tablespoons of truffle butter in a heavy pot over medium-high heat. Add the shallots and herbs and cook, stirring occasionally, until the shallots are just soft and beginning to take on color, about 4 minutes.
- Add the rice and cook until it turns opaque and starts to make a slight popping sound, about 1-2 minutes. Add the white wine and cook until the wine is almost evaporated.
- Add a pinch of salt and one cup of the boiling water. Stir continuously until all the water is evaporated. Repeat process with a second cup of water, once the water is evaporated, add the third cup of water. Cook stirring until almost all the water is evaporated. Taste the rice for doneness - it should have just a little firmness. If it is undercooked, stir in a 1/4 cup of water.
- When the rice is just the right tenderness, about 20 minutes of total cooking time, remove from heat and stir in the remaining two tablespoons of truffle butter and cheese.