Ok I just tried making this last night so I'm updating it today (2.12.09) with some pictures! Here are two of my great loves - truffle salt, and truffle oil, not to mention risotto & proscuitto...
- Olive Oil
- 2-3oz sliced prosciutto, cut into strips or chunks
- 3 tbsp butter
- 2 shallots (or 1 small onion), minced
- 2 cups arborio rice
- 6-8 cups chicken stock
- 1/2 cup grated parmesan cheese
- white truffle oil
- truffle salt (optional)
- 1 cup white wine (I also tossed in a splash or two of sherry)
Heat 1 tbsp of olive oil in a skillet.
Add small slices of prosciutto & cook until it begins to turn dark in color & slightly crispy.
Remove from the skillet with a slotted spoon & set aside on a paper towel-lined plate, to maintain the crispness of the prosciutto.
Heat 3 tbsp of butter in a large pot over medium-high heat.
Add minced shallots & cook until soft.
In a separate pot, simmer 6 cups of chicken stock over medium heat (add more if necessary).
In the pot with the butter & shallots, stir in 2 cups of arborio rice. Stir until the rice is completely coated in the butter.
Allow the rice to simmer until it starts to turn golden, but be careful not to let the rice stick to the pot.
Add the chicken stock 1 cup at a time. Simmer & stir. Simmer and stir some more. You want to keep doing this continually until it's all absorbed. The rice should be creamy but not stiff. Once the last of the stock has been added, slowly stir in the wine.
Once you have the consistency that you want, stir in 1/2 cup of grated parmesan cheese & pepper to taste.
Finish by sprinkling with truffle salt & drizzling with truffle oil.
Top with prosciutto.
We have made this several times since Veronica's birthday last year! Yum!
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