Pairs well
with
our Chianti Classico Riserva
Truffle Risotto
1 ½ cups arborio rice
½ large onion, minced
3 to 4 cups chopped Cremini mushrooms
¼ cup shaved truffles
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
¾ cup white wine
5 cups chicken stock, preferably homemade
¾ cup grated Parmigiano Reggiano
1 teaspoon salt
½ teaspoon pepper
2 tablespoons white truffle oil
2 tablespoons butter
Begin by adding a tablespoon of olive oil to a pre-heated saucepan. Once the oil is hot, add the Cremini mushrooms and sauté until they are soft and lightly browned (about 6 minutes) and put them aside on a plate.
In a small stock pot, heat the chicken stock, but just so that it is warm, not simmering.
Add a tablespoon of olive oil to the saucepan and sauté the onions and garlic until the onions are soft and translucent. Add a tablespoon of truffle oil and the rice to the hot pan and toast the rice while continuously stirring so that it cooks evenly and does not burn. Add white wine and stir continuously so that the rice absorbs all of the wine, and reduce the heat to low.
Slowly add 1 cup of chicken stock to the pan, stirring continuously until it is absorbed by the rice. Repeat this with the other 4 cups of stock, adding a cup roughly every 5 minutes, always stirring after adding each cup. The rice is done when it is a thick and creamy consistency. Season to taste with salt and pepper.
Turn off the heat, and mix in a tablespoon of truffle oil, and the sautéed mushrooms. Top with shaved truffles and Parmigiano Reggiano, and serve.