A delicious risotto recipe with simple ingredients and creamy flavour. A dish that combines in harmony with a glass of Reserve Xinisteri 2018 by “Oenou Yi – Ktima Vassiliades”.


Ingredients:

  • 1 liter chicken stock
  • 1 small onion
  • 3 tablespoons olive oil
  • 200 gr. rice for risotto
  • 200 gr. white wine
  • 50 gr. black truffle, thinly sliced
  • 50 gr. parmesan cheese, grated
  • 50 gr. butter
  • salt
  • pepper

To serve:

  • truffle thinly sliced
  • parmesan flakes
  • 1 tablespoon parsley

Preparation:

  1. Heat the stock over low heat.
  2. Finely chop the onion.
  3. Place a medium sized pot over low heat and add the olive oil and onion.
  4. Sauté the onion until it softens.
  5. Wash the rice and add it to the pot. Sauté for 2-3 minutes.
  6. Add the wine and stir until it evaporates.
  7. Add the stock gradually in small batches. The heat should be low and each batch should be completely absorbed before adding the next. It will take about 20 minutes for the rice to cook.
  8. Last add the truffle flakes.
  9. Remove from heat and add the cheese and butter.
  10. Stir until completely incorporated.
  11. Taste the risotto and season it with salt and pepper if necessary
  12. Serve the risotto and garnish with truffle flakes, parmesan flakes and finely chopped parsley. Serve this lovely dish with a glass of Reserve Xinisteri 2018 by “Oenou Yi-Ktima Vassiliades”.