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Recipe of the Month: Truffle Risotto


In light of the popularity of truffle hunting and fairs in Italy during the months of October and November we have decided that this months recipe should be a delicious truffle risotto. What else has the same essence of Italian luxury and sophistication as follador prosecco and truffles!

Ingredients: 2 ounces black truffles, shaved;  ¼ cup olive oil; 1 clove finely chopped garlic; 1 cup chopped onion; 2 cups Arborio rice; 1 cup white wine; 3 cups chicken stock; 4 tablespoons butter; 1/2 cup grated Parmesan; 1/4 cup freshly chopped parsley leaves.

  1. In a large saucepan heat the olive oil over a medium heat. Add onions and garlic and cook for 3 minutes until clear and aromatic.
  2. Add rice and lightly toast in the oil for 2 minutes stirring frequently.
  3. Slowly add the liquid a bit at a time stirring until absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
  4. Divide onto 6 plates and top with shaved truffles, and serve with a glass of prosecco DOC!