Black Truffle Risotto

Try this! 

Melt some butter or Extra Virgin Olive Oil in a pan and saute some onions and garlic, add chicken if using, then add the contents of the jar. Mix gently to coat the rice grains then add in some wine or we quite like Vermouth as well, stir until mostly evaporated, then stirring over a medium heat, add ladles of good quality chicken or vegetable stock (approx. 1.5 lt).

You can still create a delicious dish without onions, butter, wine and parmesan, using just the risotto and serving this rice with nice veges and salads, or go the whole hog and make a rich winter risotto.

Delicious served on its own, or garnished with fresh parmesan shavings and a drizzle of truffle oil to finish

For a richer Risotto mix plenty of parmesan into the risotto at the last stages along with at least 1.3 – 1/2 block of butter, as soon as the butter is melted take it off the heat and cover the pan. ensure there is a reasonable amount of liquid left at this point so that once it evaporates you have a rich sauce texture. You should leave it ten minutes or so for this final stage, do not overcook the rice prior to this stage either.

Use any leftover rice mixture to create wonderfully aromatic croquettes or arancini coated in panko crumbs.

GLUTEN-FREE