3 cups chicken stock
1 shallot finely chop
1/2 cup Parmesan cheese
1 tbsp. olive oil 1 cup dry white wine
1 small black or white truffle salt and pepper to taste
In a pan over medium heat, start the risotto by browning the shallots in olive oil. Add the rice. Once the rice is toasted, add wine and stir, allowing it to evaporate. Add hot chicken stock until the risotto is cooked al dente. Finish the risotto by mixing in the Parmesan cheese and butter. Place risotto on dish and finish with shaved white or black truffle.
From the Tuscan medieval town of San Gimignano comes this balanced white wine made from the grape Vernaccia. Tantalizingly fresh, the viscosity and slippage of this wine, coupled with its citrus and mineral notes, will romance the risotto, Parmesan cheese and truffles. For more information, contact Nora Adler at WineAfterDark@aol.com.
Executive ChefCuisine: Italian
Ambiance: Resort CasualThe Ritz-Carlton Key Biscayne, Miami
455 Grand Bay Drive
Key Biscayne, Fl 33149