Risotto

Using chicken broth instead of just water makes this a tastier dish.

Ingredients:

4 cups of quality chicken broth

2 tbsp of olive oil

2 tbsp butter, separated

1 bunch of green onions chopped

Pinch of salt

Black truffle oil to taste

¼ cup white wine

1 ½ cups of arborio rice

1 cup of parmesan cheese, freshly grated

Pinch of freshly ground black pepper

½ lemon (optional)

Directions:

Heat the chicken stock in a medium sauce. (I like to make my own by simmering a few chicken breasts for about 1 ½ hours). If you use your favorite store-bought broth, bring it to a boil and then reduce the heat to low.  Keep the broth warm throughout the cooking process.

Melt 1 tbsp of butter in a large saucepan and add the rice and chopped green onions. Cook for 2 minutes or until the rice grains become slightly translucent.

Incorporate the wine and begin ladling in the stock one to two ladles at a time, while continuing to stir.  Once the stock is absorbed, add additional stock to the rice, repeating this process until all the stock is incorporated. This will help the rice transition to a creamier texture.  This typically takes about 30 minutes.

Sample the risotto to check that it is cooked to your liking.  If not, you can add a bit of water and cover the sauce pan to allow it to steam (ensure it is on low at this time).  Check frequently to ensure the risotto does not stick to the bottom of the pan.  Add additional water as needed until it is to your liking.

Turn off the heat at stir in the remaining tbsp of butter, and truffle oil, pepper along with the parmesan cheese.  Add the just of ½ lemon if desired.

Serve hot and enjoy your creamy, delicious masterpiece!