Risotto with White Truffle Oil
Prep time: 0:20
4 servings scale / convert
1 cup arborio rice
1 md. onion, chopped
2 tbsp. olive oil
2 tbsp. butter
2 cans (14 oz.) low-sodium chicken broth**
White truffle oil
Place butter, olive oil and onion in a microwave safe dish. Microwave for 3 minutes, covered, or until onion is translucent and butter is melted and fragrant. Add rice and microwave for 3 more minutes, covered. Stir after each heating. Add heated broth, 2 ladles*** at a time, and microwave for 5 minutes, uncovered. Repeat the same directions. When there appears to be only one ladleful left, add to dish, cover and microwave for 5 more minutes and let rest for 15 minutes. Just before serving, add 10 drops of white truffle oil and stir together gently.
** I used Swanson no-salt variety
*** My ladle measures 1/4 c. of liquid. I have a mark in the bowl of the ladle at the exact point.
Two more things,
1) the mocrowave is always set on highest possible setting.
2) I use a 1.5 l. Corningware dish with a glass cover.
I also got LOTS of compliments. The truffle oil MAKES this dish.
Have you made it? What'd you think?
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