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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.

Risotto with Shaved Truffles and Peas Recipe (+)

Directions

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.

Container: a heavy, deep skillet

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Enter desired servings:

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

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