Description
I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)
Ingredients
- 1 quart chicken broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ onion, minced
- 1 ¼ cups Arborio rice
- ½ cup white wine
- 2 tablespoons butter
- 2 tablespoons white truffle oil
- ⅓ cup grated Parmesan cheese
- 1 teaspoon milk, or as needed
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley, or to taste
Instructions
- Heat chicken broth in a stockpot over medium-low heat until warmed.
- Heat 1 tablespoon butter and olive oil in a large
- heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent
- about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant
- about 1 minute.
- Pour wine into rice mixture; cook and stir until liquid is absorbed
- about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture
- stirring constantly
- until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite
- 20 to 30 minutes.
- Mix 2 tablespoons butter
- truffle oil
- Parmesan cheese
- and milk into risotto until fully incorporated; season with salt
- pepper
- and parsley.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4