Truffle Risotto with Medium Grain Arborio Rice
With a touch of fragrant truffle oil, parmesan, and asparagus, this Truffle Risotto made with Carolina® Arborio Rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at carolinarice.com.
Cooking tools:
- Citrus press
- Stove
- Saucepan
- High-sided skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 2 cups Carolina® Medium Grain Arborio Rice for Risotto
- 6 cups sodium-reduced chicken broth (approx.)
- 3 tbsp unsalted butter, divided
- 1 lb shimeji mushrooms
- 3/4 tsp salt and pepper, divided
- 2 shallots, diced
- 1 cup dry white wine
- 1 lb asparagus, trimmed and chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tbsp lemon juice
- 2 tbsp finely chopped fresh chives
- 2 tbsp truffle oil, or to taste
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