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Truffle and Chive Risotto Veg HT MC Italian 40mins Serves 4 Hot Vegetarian Grains Herbs Alcohol Main course Eggless Italy Europe
Ingredients: 25g/1oz Butter 1 Onion, chopped 350g/9oz Risotto Rice 150ml/5 fl.oz. Dry white wine (check manufacture) 900ml/30fl.oz. Hot Stock Salt and Pepper 2 heaped tbsp freshly chopped Chives 1 tbsp Truffle Oil 1 Small Truffle, very thinly sliced 4 tbsp finely grated Parmesan Cheese
Instructions
1. Melt the butter in a saucepan. Fry the onion over medium heat for about 5 minutes, until it is golden, but not brown. Add the rice and stir over the heat for a further 2- 3 minutes.
2. Pour in the wine and cook until it has been absorbed.
3. Add one-third of the hot stock and cook until the stock has been absorbed, stirring often.
4. Add half of the remaining stock and cook until the stock has been absorbed, stirring often.
5. Add the remaining stock and cook as before, until the stock has been absorbed, stirring often.
6. Season with salt and pepper and stir in the truffle oil, chives, sliced truffle and Parmesan cheese.
Transfer the rice to a warmed serving dish and serve immediately sprinkled with extra Parmesan cheese.
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