Risotto Al Tartufo Bianco

• 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

1. Broth:
2. 1) Heat 16 cups water in a saucepan to boil
3. 2) Add vegetables and meat
4. 3) Gently simmer for three hours uncovered, strain into clean pot and set aside
5. Risotto:
6. 1) heat 5 cups broth to a simmer
7. 2) Heat the oil in a saucepan over low heat, add shallot and cook, stirring until soft. Do not let brown
8. 3) stir in rice and toast over medium heat for about 2 minutes, do not let brown
9. 4) add the wine and continue stirring until absorbed
10. 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
11. 6) Remove from heat and beat in the butter; stir in the cheese and season to taste with salt
12. 7) Serve on a warm flat plate ahd shave paper thin pieces of truffle over the top

carrots, onion, celery, tomatoes, veal, evoo, shallot, carnaroli rice, white wine, butter, salt, white truffle

Taken from www.epicurious.com/recipes/member/views/risotto-al-tartufo-bianco-50188096 (may not work)