Risotto with Salsa del Duca
- Basic Ingredients:
- 2 cups Arborio rice
- 1 cup white wine
- 3 cups chicken stock
- 1/2 cup grated Parmesan
- 1 cup minced onion
- 4 tablespoons butter
- 3 tablespoon of Salsa del Duca
- For seasoning:
- 1 clove garlic, minced
- 1/4 cup freshly chopped parsley leaves
- Oils for cooking:
- 2 ounces olive oil
Preparation:
Heat olive oil in a 4-quart saucepan over a medium heat. Add onions and garlic
and cook for 3 minutes till vegetables become translucent and aromatic. Add chicken stock and cook till tender for about 10 minutes. Add rice and lightly toast in oil for 2 minutes while stirring it frequently. Add the wine 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all the liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
Serving instructions:
For serving, divide into 6 servings and top with shaved truffles.
