RISOTTO AL TARTUFO BIANCO

RISOTTO AL TARTUFO BIANCO image

Number Of Ingredients 15

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Broth:
2 carrots peeled and coarsely chopped
1 onion, peeled and coarsely chopped
2 celery sticks, peeled and coarsely chopped
2 tomatoes, peeled and coarsely chopped
8 ounces stewed veal in one inch dices
Risotto:
1 TBSP EVOO
1 TSP shallot, finely chopped
1 1/4 cups carnaroli rice
1 TBSP dry white wine
2 TBSP butter, diced
2 oz Parm Reggiano, grated ~1 cup
Salt to taste
1 white truffle ~1 ounce

Steps:

Broth: 1) Heat 16 cups water in a saucepan to boil 2) Add vegetables and meat 3) Gently simmer for three hours uncovered, strain into clean pot and set aside Risotto: 1) heat 5 cups broth to a simmer 2) Heat the oil in a saucepan over low heat, add shallot and cook, stirring until soft. Do not let brown 3) stir in rice and toast over medium heat for about 2 minutes, do not let brown 4) add the wine and continue stirring until absorbed 5) Add 2 cups broth to cover the rice, reduce heat, and stir until absorbed. Continue adding broth until rice is al dente and creamy, about 15-18 minutes one cup at a time 6) Remove from heat and beat in the butter; stir in the cheese and season to taste with salt 7) Serve on a warm flat plate ahd shave paper thin pieces of truffle over the top