Ingredients
2 tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
4 cups arborio rice
1 cup chardonnay
10 cups chicken stock, warmed
½ cup heavy cream
1 cup grated parmesan cheese
soutie truffle salt
pepper
fresh parsley
Methods
add olive oil to a large pot on medium-low heat
next, add onions and cook until caramelised
then add the garlic and cook until fragrant
pour in the rice and toast for around 5 minutes while stirring constantly
pour in the wine, deglaze the pot and stir until the rice has absorbed all the liquid
2 cups at a time, add in the chicken stock while stirring until the rice absorbs it. repeat this process until the rice has been cooked al dente
stir in the cream and parmesan cheese, soutie truffle salt and pepper and cook for 3 more minutes
garnish with more soutie truffle salt, parmesan cheese, and fresh parsley
pairs nicely with…soutie truffle salt
