Risotto with Shaved Truffles and Peas Recipe

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A hearty, Italian main dish prepared with blanched peas, fresh herbs, and shaved truffles.
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Servings:
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Ingredients
  • 1 cup frozen peas, blanched
  • 1/3 cup olive oil, extra virgin
  • garnish: chopped fresh parsley, chopped fresh basil, shredded fresh Parmesan cheese
  • 1 tablespoon butter, unsalted
  • 1 medium onion (white or yellow), diced fine
  • 2 shallots, diced fine
  • 2 cups rice
  • shaved truffles
  • 1 cup Pinot Grigio wine (dry white wine)
  • 5 1/2 cups hot beef broth
  • salt and pepper
Container: a heavy, deep skillet
Directions
PREP
15 mins
COOK
45 mins
READY IN
1 hr
  • Over medium low heat, cook oil, butter, shallots and onions for approximately 4 minutes. Add 2/3 cup of warm broth, stirring often until mixture has a soft and creamy texture (approximately 15 minutes). Stir in rice and truffles. Continue to cook for an additional 2 to 3 minutes, stirring constantly. Add wine. Continue to cook until wine has evaporated.
  • Over low heat, pour in 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, pour an additional 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, add additional 2/3 cup of hot broth. Stir constantly. Repeat until broth is gone.
  • Season to taste. Toss in blanched peas. Garnish, if desired. Serve immediately.
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