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INGREDIENTS
DIFFICULY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: HIGH
1 POUND WHITE RICE KEEPED IN A CLOSED JAR WITH THE TRUFFLE 2-3 DAYS
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1 TRUFFLE
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2 LARGE CHOPPED ONIONS
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5 TBSPOONS EXTRA VIRGIN OLIVE OIL
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5 TBSPOONS UNSALTED BUTTER
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1/2 CUP (100 ML) WHITE WINE
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2 QUARTS (2 L.) WATER OR VEGETABLE BROTH, BOILING
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3 OZ. (90 GR.) GRATED PARMIGIANO CHEESE (OPTIONAL)
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SALT TO TASTE
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RECIPE
1) IN A LARGE SAUCEPAN PUT OLIVE OIL AND BUTTER. PLACE ON MEDIUN HEAT AND MELT THE BUTTER.
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2) ADD THE CHOPPED ONIONS AND SOME SALT.
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3) COOK ON MEDIUM HEAT TILL THE ONIONS ARE GOLDEN.
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4) ADD THE RICE AND COOK ABOUT 1 TO 2 MINUTES STIRRING CONSTANTLY.
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5) ADD THE WHITE WINE AND KEEP ON COOKING.
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6) ONCE THE WINE HAS EVAPORATED START ADDING THE BOILING WATER OR VEGETABLE BROTH, ONE TO TWO LADELS AT A TIME,AND LET EVAPORATE AFTER EACH ADDITION.
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7) CONTINUE ON ADDIND THE BOILING WATER OR BROTH, STIRRING CONSTANTLY, UNTILL THE RICE IS NEARLY COOKED.
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8) ADD THE GRATED PARMIGIANO (OPTIONAL) AND SOME BUTTER. AMALGAMATE ALL INGREDIENTS AND ADJUST FOR SALT.
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SERVE HOT WITH THE THINLY SLICED TRUFFLE, THE MORE THE BETTER!!