Risotto al Tartufo

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Risotto al Tartufo
Truffle Risotto

Ingredients:

8 cups chicken or vegetable broth
2 tsp A.G. Ferrari Foods extra virgin olive oil
1/4 cup chopped yellow onion
2 cups Riseria di Lenta arborio rice
1/2 cup white wine
8 Tbsp butter
1/2 cup Parmigiano-Reggiano cheese, grated
1 jar Tartuflanghe Truffle Butter
salt and freshly ground pepper

Instructions:

Heat the chicken broth to a simmer. Sauté onion and rice in olive oil for 1 to 2 minutes, until translucent. Add the white wine and cook for 1 to 2 minutes.Stir in 2 cups of simmering broth and salt. Cook for 5 to 6 minutes, stirring occasionally. Gradually stir in the rest of the broth until the rice is tender but firm (another 7 to 8 minutes). Remove from heat, stir in butter, truffle sauce and cheese. Season to taste. Serve immediately.Serves 4 to 6.

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