SugarBee® Risotto di Tartufo
- Category: Dinner
Description
Risotto di Tartufo White truffle risotto with Prosciutto di Parma, Farmseed Fontina, and fire-roasted SugarBee® apples
Wine Pairing: Baroli Barolo or any Nebbiolo White truffle can clash with many wines, but an elegant, complex, and earthy red complements it beautifully. Nebbiolo — a finicky grape in its own right — is the perfect partner.
Ingredients
Risotto
1 tbsp olive oil
4 tbsp butter, divided
1 shallot, minced
1½ cups Arborio rice
½ cup white wine
1 quart chicken broth, heated to 165°F
1 SugarBee® apple, small diced
⅓ cup Parmigiano-Reggiano, shredded
2 oz Farmseed Fontina, cubed
2 oz Prosciutto di Parma, julienned
2 tbsp white truffle-infused olive oil
Instructions
In a medium saucepan, heat chicken broth to 165°F and keep warm.
In a large pot or Dutch oven, heat olive oil and half the butter over medium heat. Once the butter is melted, add shallots and rice, stirring with a wooden spoon until the rice becomes translucent and smells like popcorn. Deglaze with white wine and stir until absorbed.
Add warm broth two ounces at a time, stirring frequently and allowing each addition to absorb before adding the next, until all broth is incorporated.
Remove from heat and fold in remaining butter, diced SugarBee® apple, truffle oil, Parmigiano-Reggiano, Fontina, and prosciutto.
Continue folding until butter and cheese are fully melted and incorporated. Serve immediately.
