Recipe: Risotto with Truffles and Champagne (serves 2)

RISOTTO WITH TRUFFLES AND CHAMPAGNE
Source: The Sopranos Family Cookbook: As Compiled by Artie Bucco by Allen Rucker and Michele Scicolone
Servings: 2

2 cups beef broth
3 cups water
3 tbs unsalted butter
1 tbs olive oil
1/4 cup minced shallots or onion
1 cup medium grain rice, such as Arborio or Carnaroli
1/2 cup champagne or dry white wine
Salt and freshly ground pepper
1 fresh white or black truffle, or use a jarred truffle

In a saucepan, combine the broth and water, bring to a simmer and keep warm over very low heat.

In a deep wide saucepan or skillet, melt 2 tbs. butter with the olive oil over medium heat. Add the shallots and cook for 5 minutes, or until softened but not browned.

Add the rice and stir for 1 minute. Add the Champagne and cook, stirring, until most of the liquid is absorbed. Continue cooking, adding the broth 1/2 cup at a time and stirring until it is absorbed, for 18-20 minutes, or until the rice is al dente, tender yet firm to the bite. If you are using a jarred truffle, add the liquid from the jar to the rice. About halfway through the cooking time, add salt and pepper to taste. The rice should be moist and creamy. Add more liquid if necessary; if you run out of broth, use water.

If using a fresh truffle, spoon rice onto plates, then with a truffle shaver or vegetable peeler, shave the truffle over the risoto. If using a jarred truffle, chop it fine and stir it into the risotto. Stir in the remaining 1 tbs butter. Serve immediately.