8 cups of boiling water
1 1/2 cups of Arborio rice
1 cup of dry white wine
1/2 cup of butter
4 tablespoons of grated Parmesan cheese
4 chicken bouillon cubes
Small chopped onion
To taste: truffle shavings
8 cups of boiling water
1 1/2 cups of Arborio rice
1 cup of dry white wine
1/2 cup of butter
4 tablespoons of grated Parmesan cheese
4 chicken bouillon cubes
Small chopped onion
To taste: truffle shavings
1
In a medium saucepan, dissolve the chicken broth in boiling water and let it simmer
In another larger pan, combine half of the butter and onion and sauté over medium heat, stirring constantly for 2 minutes or until the onion is soft
Add the rice and sauté, stirring constantly, for 1 minute
2
Pour the wine over the rice, stir well, and cook for 1 minute or until the liquid has evaporated
Withhold 1 cup of chicken broth and mix in some truffle shavings
Pour into the saucepan with the rice
Add the remaining chicken broth slowly, one cup at a time, as the rice dries out
3
Do not stop stirring until the rice is al dente (approximately 30 minutes)
Turn off the heat and observe the texture of the dish
The rice should have a creamy appearance
4
Add the remaining butter and Parmesan cheese
Mix well, cover the saucepan, and let it rest for approximately 2 minutes
Transfer to a serving dish, garnish with more truffle shavings, and serve immediately.
