Risotto with Black Summer Truffles and Rosemary
Adapted from Epicurious.com (recipe submitted by "vscardenas")
Yield: 8 servings
Ingredients
6 c chicken stock
4 Tbsp butter
2 large shallots, minced
3 cloves garlic, minced
1 3/4 c arborio rice
2 tsp rosemary, finely chopped
1/2 c dry white wine
1/2 c grated pecorino cheese
2 tsp minced black summer truffles; additional shaved truffles to taste
3/4 tsp truffle oil, optional
Instructions
Bring stock to a simmer in large saucepan. Reduce the heat to low and cover to keep warm.
Melt 3 Tbsp butter in a heavy gauge saucepan. Add the shallots and garlic and cook until translucent. Reduce heat to medium. Add rice and rosemary. Stir one minute to coat rice.
Add wine and simmer until absorbed. Add 1/2 cup stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more. (Will take approximately 25 minutes to complete the process.)
Stir in remaining 1 Tbsp butter. Turn off heat. Mix in cheese and truffles. Season to taste with salt and pepper. Serve with additional shaved truffles and a drizzle of truffle oil, if desired.