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

  1. Sauté 1 medium, finely chopped onion, 2 cloves of garlic with 5 tablespoons of EVOO.
  2. Add 2 cups of Vialone Nano Rice and stir until evenly coated.
  3. Add 1/2 cup of white wine and simmer until absorbed.
  4. 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.
  5. Cook rice until al dente and creamy, 18 – 25 minutes (approximately).
  6. Finish with Urbani White Truffles and Porcini concentrate, to taste, Parmigiano-Reggiano, a drizzle of good EVOO, sea salt and freshly cracked black pepper.
  7. Remove from heat, cover and let rest for 3 minutes. Serves 4-6 people.

Enjoy!