Prep Time: 2o min
Yield: 4 portions
Ingredients
2 oz. Olive oil
1 Tbsp Garlic, minced
4 Tbsp Spanish Onion, minced
1 Cup. Arborio Rice
2 Tbsp White Wine dry, optional
t.t. Kosher Salt & Crushed Black pepper
3 Cups Chicken Broth
t.t. Truffle Salt, (optional)
t.t. Romano cheese, grated (optional)
Heat olive oil in a sautée pan, when hot add the garlic and onions, lightly cook until translucent;. do not brown... add the rice and toast it (parch it) to gelatinize the starches and add a little flavor. This will take about 4 minutes, season with salt and pepper and add the white wine.
Add the hot chicken broth in 3 stages, stirring with a wooden spoon until all of the broth has been absorbed by the rice. When the broth is all used, turn off the risotto and let it sit for a few minutes. Check for texture and seasoning. The rice should have a slight bite and flow 'like a wave'or risotto all'onda in Italian, but hold shape slightly.
Sauté the garnish (example: an assortment of mushrooms in hot olive oil, seasoning with salt and pepper.)
Spoon the risotto into a bowl and top with the garnish.
Note: you can add cheese or garnish like cooked mushrooms, asparagus etc... and serve
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