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Risotto with Salsa del Duca

Heat olive oil in a 4-quart saucepan over a medium heat. Add onions and garlic and cook for 3 minutes till vegetables become translucent and aromatic. Add chicken stock and cook till tender for about 10 minutes. Add rice and lightly toast in oil for 2 minutes while stirring it frequently. Add the wine 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all the liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.

Serving instructions:
For serving, divide into 6 servings and top with shaved truffles.

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