Truffle Risotto
By: Anonymous
Published: Sunday, February 14, 2010 - 5:01am

Ingredients




2 tablespoons Olive oil
2 tablespoons Minced shallots
1 tablespoon Minced garlic
1 cup Mixed wild mushrooms sliced
2 cups Arborio rice
3 cups Mushroom broth
2 cups Heavy cream
2 Truffles shaved
cup Grated Parmigiano-Reggiano cheese
Salt to taste
Freshly-ground black pepper to taste
1 Truffle to shave
cup Grated Parmigiano-Reggiano cheese
2 tablespoons Chopped chives

Preparation

1 In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic and mushrooms. Cook for 1 minute. With a wooden spoon, stir in the rice and saute for 1 minute. Add the mushroom broth 1/2 cup at a time. Add the cream, 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 20 minutes. 2 The rice is done when it is tender but still firm. Fold in the truffles and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 minutes. Remove from the heat. Spoon the risotto into a shallow bowl. Garnish with shaved truffles, cheese and chives. 3 This recipe yields 4 servings.