Carnaroli Risotto 17 oz.
Extra Virgin Olive Oil 2oz.
Shallots, minced 4ea
Garlic, minced 2cloves
White Wine 4oz
Chicken Stock 3 quarts
Reggiano Parmesan Cheese, grated 4oz
Truffle Oil 2Tbl.
Black Truffles ½ ea.
Place the chicken stock in a pot and put on the stove on medium heat on the burner next to where you are going to cook the risotto.
In a heavy bottomed sauce pot, over medium heat, melt butter and olive oil and gently sweat the shallots and garlic in it without getting any color.
Add the risotto and coat with the oil and butter then add salt and fresh ground white pepper.
Deglaze the rice mixture with the white wine, stirring constantly.
You will now begin the process of adding the hot stock to the risotto, it is important that you have all of the rest of your ingredients ready so you don't stop the cooking process.
Add the hot stock in stages, never having more than a 1/8 of an inch of liquid on top of the rice. You have to stir the mixture constantly never leaving it. It is best to use a wooden spoon so that no metal is scraped into your risotto. After about the sixth stage of adding liquid, test the rice, it should still have bite in the middle, continue to cook stirring gently.
The rice should be cooked through but still have texture (al dente).
Remove from the heat and add the cheese and cream stirring vigorously all off the heat, drizzle in the truffle oil, adjust the seasoning and place the rice in the bowls. Top with shaved truffle.