Truffle and Chive Risotto Veg
HT MC Italian
4 Hot Vegetarian Grains
Herbs Alcohol Main course Eggless Italy
fl.oz. Dry white wine (check manufacture)
heaped tbsp freshly chopped Chives
tbsp Truffle Oil
Small Truffle, very thinly sliced
tbsp finely grated Parmesan Cheese
Melt the butter in a saucepan. Fry the onion over medium heat
for about 5 minutes, until it is golden, but not
brown. Add the rice and stir over the heat for
a further 2- 3 minutes.
Pour in the wine and cook until it has been absorbed.
Add one-third of
the hot stock and cook until the stock has been absorbed,
Add half of the remaining stock and cook until the stock has been absorbed,
remaining stock and cook as before, until the stock has been absorbed,
Season with salt and pepper and stir in the truffle oil, chives, sliced truffle and Parmesan
Transfer the rice to a warmed serving dish and serve
immediately sprinkled with extra Parmesan cheese.
in Season |