- 4 tbsp truffle butter
- 1 shallot, finely chopped
- 4 sage leaves, finely chopped
- 2 sprigs of thyme leaves, finely chopped
- 1 small sprig of rosemary leaves, finely chopped
- 250g risotto rice
- 100ml white wine
- 600ml chicken stock
- Salt and pepper
- 2 tbsp parmesan, grated
- Melt 2 tbsp of truffle butter (you can make this yourself by mixing unsalted butter with truffle salt) in a heavy pot over a medium heat. Chuck in the shallot and herbs, and cook for about 2-3 minutes to soften. Add the rice, and cook for a few minutes or until the rice turns glossy, then pour in the white wine and bring to a simmer, until the wine has almost all gone.
- Add a good pinch of salt, and a ladleful of stock. Stir the rice until the water has been absorbed, then repeat with more ladlefuls until almost all the stock has been absorbed, and the rice is tender - this should take about 20 minutes. Remove from the heat, stir in the rest of the truffled butter and the parmesan, and serve.
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