Truffle risotto



1 white onion
1 qt. Arborio rice
1 ½ quart chicken stock
1 ½ quart water
1 c. white wine
½ c. shredded parmesan
¾ container truffle butter
2 T truffle peels
1 T truffle oil
1 ½ T truffle salt


Dice onion- sweat in oil in a large pot.
De glaze with wine Add rice and equal parts stock and water
Cook on low heat and stir adding more stock and water until reaching the desired texture
Remove from heat
While warm, add butter and parmesan and stir until melted
Add truffle peels and oil (salt to taste)

188 East Bay Street, Charleston, SC, 29401