Risotto is a romantic Italian dish with infinite varieties made with a very special grain of rice. Risotto is not a complicated dish but a labor of love, which makes it perfect Valentine’s day. It requires the cook to stay keen on the stove as you lovingly stir the rice over and over to obtain that perfect, sexy creamy consistency. Many chefs add heavy amounts of cream and butter, but we believe the true Italian way (and healthier for that matter) is made with very good quality stock and a little bit of cheese to finish. If you are vegan, use a good veggie stock and simply omit the cheese. Add a little fresh white truffle or the essence of it from white truffle oil and it is elevated to a romantic passionate meal that will excite the palate. Make this risotto for the one you love this year, we know it will not disappoint.

2 tablespoons extra virgin olive oil
1 small white onion, minced
1 clove garlic, minced
1 cup good quality Arborio rice, rinsed
2 tablespoons good dry white wine
4 cups organic chicken or veggie stock
¼ cup parmigiano reggiano, shaved
1 tablespoon shaved white truffle or 2 tablespoons good quality white truffle oil
1 teaspoon chive, minced
sea salt and pepper to taste

In a pot on medium heat add the stock.

In a large heavy bottom pan on medium-high heat, add the olive oil, garlic and onion and stir. When the onion is translucent, add in the rice and stir again. Season with salt and pepper.

When the grains of rice start to become translucent, add in the white wine and stir. Once the wine has mostly evaporated, add the stock, one ladle full at a time. Stir constantly. You want the risotto to stay loose and creamy, but not dry. You will need to add stock and stir at least 20 times. It takes about 30 minutes of this for the rice to become al dente.

When the rice is creamy and al dente, add the parmigiano and stir, then the truffle and stir. Check the seasoning for salt and pepper one last time and garnish with chive, serve immediately.


 

Closer to Your Food is a wellness blog focused on eating and cooking for health and sustainability with recipes and lifestyle tips formulated around a plant-based diet and home-grown local foods. Chef Lauren Cox holds a B.A. from the le Cordon Bleu in Culinary Management with over 8 years of fine dining experience in private dining, catering and Michelan star restaurants. For more information, please visitwww.closertoyourfood.com and follow Closer to Your Food on Twitter and Facebook @Closer2YourFood. 


*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.