Prep Time: 5-10 minutes
Cook Time: 20-30 minutes
Serving Size: 4-6 people
Ingredients
- 1 Onion
- 2 Cloves Garlic
- Extra Virgin Olive Oil
- Vialone Nano Rice
- Chicken Stock
- Urbani White Truffles
- Porcini Concentrate
- Parmigiano-Reggiano
Instructions
- Sauté 1 medium, finely chopped onion, 2 cloves of garlic with 5 tablespoons of EVOO.
- Add 2 cups of Vialone Nano Rice and stir until evenly coated.
- Add 1/2 cup of white wine and simmer until absorbed.
- Add 6 cups of our House Made Chicken Stock (or Aneto chicken broth pictured above), 1/2 cup at a time, stirring constantly and adding more broth when absorbed. Keep rice at a brisk simmer.
- Cook rice until al dente and creamy, 18 – 25 minutes (approximately).
- Finish with Urbani White Truffles and Porcini concentrate, to taste, Parmigiano-Reggiano, a drizzle of good EVOO, sea salt and freshly cracked black pepper.
- Remove from heat, cover and let rest for 3 minutes. Serves 4-6 people.