Rosemary Truffle Risotto

• 6 cups chicken stock
• 4 tbs butter
• 2 large shallots minced
• 3 garlic cloves, minced
• 1 3/4 cups arborio rice
• 2 tsp chopped fresh rosemary
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbl minced black truffles
• 3/4 tsp white truffle oil

1. Bring stock to simmer in large saucepan. Reduce heat to low and cover to keep warm. Melt 3 tbl butter in heavy large saucepan over medium high heat. Add shallots and garlic and saute until translucent, about 2 minutes. Reduce heat to medium. Add rice and rosemary; stir 1 minute. Add wine and simmer until wine is absorbed, about 2 minutes. Add 1/2 cup stock; simmer until absorbed; stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is just tender,; about 25 minutes. Stir in remaining 1 tbl butter. Mix in cheese and truffles. Season to taste with salt and pepper. Drizzle with truffle oil, if desired, and serve immediately.

chicken stock, butter, shallots, garlic, arborio rice, fresh rosemary, white wine, parmesan cheese, black truffles, truffle oil

Taken from www.epicurious.com/recipes/member/views/rosemary-truffle-risotto-50025455 (may not work)