Risotto with Truffle Oil
This recipe is, in my opinion, the finest thing that can probably happen to rice. A well-prepared risotto will be creamy, chewy, and mild in flavor. This neutrally flavored background is enhanced with the flavors of garlic, shallots, and wine, then punctuated with the wonderfully mysterious flavor of white truffle oil. This is a fine dish served with red meat or poultry. I love it with grilled rack of lamb and a very dry Tuscan wine. I recommend serving the truffle oil on the table, as opposed to mixing it with the risotto ahead of time.
Heat the stock, but don't boil it.
In a separate pan, heat the olive oil and add the shallots, garlic, and celery. Sauté for about three minutes, or until the vegetables have softened.
Add the rice and season with salt and pepper. Turn the heat up and continue cooking the rice until it starts to look slightly translucent. Add the wine and continue stirring.
Once the wine has been absorbed, start adding the stock gradually, one ladle at a time, working slowly. Permit each ladle of the stock to be absorbed before adding another ladle. Continue adding stock until the rice has a chewy texture with just a little bite. Check the seasoning for salt and pepper.
Remove the cooked risotto from the heat and ad the butter and the Parmesan. Stir gently, then cover the pan of rice and permit it to sit for about three minutes.