White Truffle Butter Risotto

1. 1

   In saucepan over medium heat, bring broth to simmer. Reduce to heat to low; keep broth warm.

2. 2

   In risotto pan, warm olive oil over medium-high heat. Add onion; cook, stirring occasionally, 4-5 minutes. Add garlic; cook 1 minute more. Add rice; stir until grains are translucent with white dot in center, 3-4 minutes. Add wine; stir until absorbed, about 2 minutes.

3. 3

   Begin adding broth, 1 ladleful at a time, stirring frequently after each addition. Wait until borth is almost completely absorbed before adding more. When rice is tender but firm to the bite, after 20-25 minutes, stir in cheese and truffle butter.

4. 4

   Top each bowl with about 1/2 tsp. truffle butter and serve immediately. Salt and pepper to taste; serve remaining cheese, to be also added to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.