Ingredients
6 cups chicken stock
4 tbs butter
2 large shallots minced
3 garlic cloves, minced
1 3/4 cups arborio rice
2 tsp chopped fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tbl minced black truffles
3/4 tsp white truffle oil
Preparation
Bring stock to simmer in large saucepan. Reduce heat to low and cover to keep warm. Melt 3 tbl butter in heavy large saucepan over medium high heat. Add shallots and garlic and saute until translucent, about 2 minutes. Reduce heat to medium. Add rice and rosemary; stir 1 minute. Add wine and simmer until wine is absorbed, about 2 minutes. Add 1/2 cup stock; simmer until absorbed; stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is just tender,; about 25 minutes. Stir in remaining 1 tbl butter. Mix in cheese and truffles. Season to taste with salt and pepper. Drizzle with truffle oil, if desired, and serve immediately.
