Fresh Black Truffle Risotto

Recipe by Ivonne Nathan of forchefs

Ingredients:

• 2 tbsp olive oil
• 1 brown onion finely diced
• 1 clove garlic, minced
• 1 cups Arborio rice
• 100ml white wine
• 3 cups chicken stock
• 100g Parmesan, grated
• Flat leaf parsley, chopped
• 1 tbsp butter
• 1 Tbsp Crème Fraiche
• 30g black truffles

Method:

• In a thick based saucepan, heat olive oil over a medium heat.
• Add onions and garlic and sweat for 3 minutes until vegetables are translucent
• Add rice to pan and cook until you see the eye.
• Add white wine & cook until absorbed
• Add a ladleful of hot stock and stir until absorbed. Add another & repeat until rice is almost cooked.
• Grate truffle in, remove from heat & stir in parmesan & tablespoon of butter
• Fold chopped parsley through & serve. Top with some shaves of parmesan & truffle

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E [email protected]

www.rgt.com.au

__________________________________________________________________________________________________________________