Loading

Risotto with Shaved Truffles and Peas Recipe

Provided By
A hearty, Italian main dish prepared with blanched peas, fresh herbs, and shaved truffles.
Share this!
Facebook
Servings:
Update 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
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.
Similar Recipes
Loading

Risotto with Shaved Truffles and Peas Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com