Bin's Blog

Ingredients

• 1 tbs butter
• 1 tbs olive oil
• 1 shallot, minced
• Kosher salt
• White pepper
• 2 cloves garlic, minced
• 1 cup of arborio rice
• 1/4 cup dry white wine
• 5 cups of chicken stock (or vegetable one)
• 1 tbs of minced black truffle (or 1/2 truffle oil)
• 2 tbs softened butter
• 1/4 cup parmesan cheese
• 2 tbs chopped parsley

Instructions

1. Bring stock to a boil, then turn off the heat.
2. Heat a sautés pan over medium heat until hot.
3. Add butter and olive oil and heat until they start to shimmer.
4. Add minced shallot, garlic and dry rice. Cook and stir over medium heat until the garlic and shallot is tender and the rice is translucent around the edges (~2min).
5. Add a heavy pinch of salt, white pepper and white wine, cook until dry.
6. Add 1 cup of hot stock along with the minced truffles (or oil) and stir frequently until the broth is absorbed and the rice is dry.
7. Continue add 1 cup of broth at a time and cook and stir until most of the liquid is absorbed before add the next cup, not all needed. Total time is around 20-22 min.
8. Once rice is at the proper texture, stir in the butter and parmesan cheese. Taste and add more salt and pepper if needed
9. Add the parsley on top and serve!