A delicious risotto recipe with simple ingredients and creamy flavour. A dish that harmoniously combines with a glass of Reserve Xinisteri by “Oenou Yi – Ktima Vassiliades”.
Ingredients:
- 1 liter chicken stock
- 1 small onion
- 3 tbsp olive oil
- 200gr rice for risotto
- 200gr white wine
- 50gr black truffle, thinly sliced
- 50gr parmesan cheese, grated
- 50gr butter
- salt and pepper
To serve:
- truffle thinly sliced
- parmesan flakes
- 1 tbsp chopped parsley
Preparation:
- Heat stock over low heat.
- Chop the onion.
- Place a medium sized pot over low heat and add the olive oil and onion.
- Sauté the onion until it softens.
- Wash the rice and add it to the pot. Sauté for 2-3 minutes.
- Add the wine and stir until it evaporates.
- Add the stock gradually in small batches. The heat should be low and each batch should be completely absorbed before adding the next. It will take about 20 minutes for the rice to cook.
- Last add the truffle flakes.
- Remove from heat and add the cheese and butter.
- Stir until completely incorporated.
- Season with salt and pepper if necessary.
- Serve the risotto and garnish with truffle flakes, parmesan flakes and finely chopped parsley. Serve this lovely dish with a glass of Reserve Xinisteri by “Oenou Yi-Ktima Vassiliades”.
