Risotto Bianco with Black Winter Truffles by Chef Joey Campanaro |

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Risotto Bianco with Black Winter Truffles by Chef Joey Campanaro

Makes 12 appetizer servings

INGREDIENTS:

2.2 lbs. arborio rice
2 (1 1/2 lb.) fully cooked lobster, remove meat from shell and chop
1 cup English peas, shelled
1 bottle Sauvignon Blanc
1 spanish onion peeled and diced
1 gal. chicken broth
1 tbsp. extra virgin olive oil
1 qt. grated Parmesan cheese
1 pint truffle butter
2 black winter truffles
salt and pepper after each addition

PREPARATION:

1. In a large skillet, slowly sauté the diced onion in olive oil until it becomes translucent. Add the rice and stir constantly for 3 minutes.

2. Add the wine. Allow the rice to absorb the wine and then add the chicken broth in 3 equal parts, waiting in between each addition for the rice to slowly absorb the liquid. Add English peas and poached lobster.

3. When the rice is al dente, add the butter, Parmesan cheese and stir until creamy and smooth yet slightly resistant to the bite. After plating, shave the truffles over the risotto.

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