BLiS XO Rissoto with Truffles (Black Winter )

Ingredients

• Half small onion, diced medium fine
• 1/4 cup olive oil
  
• 3/4 cup rice
  
• 1/4 cup dry white wine
  
• 3/4 cup water
  
• 1/3 cup grated reggionan cheese
  
• 1 tbs. truffle butter
  
• 1 black winter truffle
  
• BLiS “Elixer” Double Solera Vinegar

Method

• Sweat half of small onion diced medium fine in good olive oil (about 1/4 cup); do not brown.
  
• Add 3/4 cup of rice. Sauté, do not brown, to set the rice; about 2-3 minutes.
  
• Add 1/4 cup of dry white wine (Chablis or Sancerre). Sauté for a few seconds.
  
• Add 3/4 cup of water simmer over medium high heat being carefull not to scourch.
  
• As rice absorbs water add another 1/4 cup of water.
  
• Reduce heat to medium and let rice absorb the rest of water until almost dry. Test for ala-dente, if
  too hard add a little more water.
  
• After about 12-15 minutes rice should be firm but tender (more on the tender side).
  
• If satisfied with firm tenderness, remove from heat, cover with plastic wrap tightly and steam for
  3-4 minutes (very important).
  
• Just before serving stir in 1/3 cup of grated reggionano cheese, add a heaping tbs. of truffle butter and equal amount of good olive oil.
  
• Adjust with salt if necessary, warm again and serve hot at the last minute.
  
• Thinly slice ends and small pieces of truffle into the risotto for extra flavor and mix ala-minute.
  
• Upon serving, thinly slice a nice portion of truffles on risotto.
  Note: the rice should be hot enough to lightly cook truffles, so be sure to slice thin, they will cook from the residual heat. 
  
• Drizzel BLiS “Elixer” Double Solera Vinegar over top for final garnish