When it comes to comfort, at our house anyway, it’s all about love and food.  Growing up with an Italian Grandmother I got both good hugs and great food.  Even though the cuisine was on a very lean budget for Grandma, it was amazing and delicious and all home grown and homemade (including the chickens and beef and pork and wine).  I feel so fortunate for this and that is my thankfulness on this coming Thanksgiving Day.

One thing about Risotto- it is a food to prepare while with friends on a cold night and in your cozy kitchen.   It takes time to prepare but while you do, you will be having great conversations and maybe a wee bit of wine with them.    Try this recipe or another delicious “Risotto with Friends” and cheers to you all.  Happy Holidays~Ann Marie.

Risotto with Truffle Oil

1 T butter
1 T olive oil
1/2 onion, minced
1 1/4 c Arborio rice
1/2 c white wine  (remember to always use a top quality dry white wine)
2 T butter
2 T  Truffle Oil (available in our store and online!)
1/3 c Parmesan cheese
1 tsp milk, or as needed
salt & freshly ground black pepper to taste
2 T chopped fresh parsley

1. Heat the chicken broth in a stockpot over medium-low heat until warmed.
2. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; add onion, cook and stir until translucent, about 2 minutes. Add rice and stir to coat; cook and stir until fragrant, about 1 minute.
3. Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to pan, cook until absorbed, stirring constantly. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
4. Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt and pepper, garnish with parsley.  Grate a bit of truffle onto the top if you are fortunate to have!