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Truffle & Pea Parmesean Risotto

Don't be intimidated to make risotto at home. With these 2 steps, you can also make it without creating a mess!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 1/2 cups Arborio Rice
  • 5 cups Chicken Stock simmering; pull 1 cup off to the side
  • 1 cup Parmesan Cheese freshly grated
  • 1/2 cup Dry White Wine reduced/ cooked down a bit
  • 3 tbsp Unsalted Butter diced
  • 1 cup Peas frozen
  • Truffle Salt to taste
  • Black Pepper to taste

Method
 

  1. Preheat the oven to 350 degrees. Place rice and 4 cups of the warm chicken stock into a dutch oven or casserole pan with a tight lid. Cover and bake for about 40 minutes (the liquid should be absorbed and the rice should be al dente).
  2. Remove from the oven and stir in the remaining cup of chicken stock, cheese, reduced white wine, butter, truffle salt & pepper. Stir till all ingredients are well incorporated and then add your peas and stir until they warm up.