Ingredients
2 cups Arboritto Rice
1 large Onion
1 stick of Butter
1 cup of White Wine
1 qt. Gluten Free Chicken Broth
Truffle flavored oil
In a large skillet
Melt 3/4 of the butter in a large skillet and saute onions till just starting to turn glassy. Add rice and stir constantly until the rice starts to lightly toast. Add white wine a little at a time so that the wine steams upon contact with the pan "sighing". when finished begin adding the chicken broth in the same manner. Cook this until there is no more chicken broth and the risotto is creamy. Add more liquid if needed to get the rice creamy and starchy. After removing the skillet from the heat add the remaining butter and let it coat and mix in with the rice.
Serve warm with a drizzle of truffle oil.
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