Asparagus and Truffle Risotto
I've been trying various alternatives of risotto and landed on this one with truffle oil as my favorite. I'll still be experimenting and adding more in the future. Serve with extra Parmesan cheese on top and a few truffle slices if you have them.
- Serves: 8 persons
- 3tablespoons butter, divided
- 1tablespoon olive oil
- 2tablespoons butter
- 1medium green bell pepper, diced
- ½cup chopped onion
- 2cloves garlic, minced
- 2cups Arborio rice
- ½cup dry white wine
- 6cups warm chicken broth
- ½pound fresh asparagus, trimmed
- ¼cup grated Parmesan cheese
- 2tablespoons truffle oil
- 1tablespoon milk, or as needed
Step 1Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
Step 2Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
Step 3Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.