SugarBee® Risotto di Tartufo

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.

 

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

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.