Ingredients:
1-1" truffle, peeled, shaved
2 tbsp. butter
1/4 cup minced red onion
1 cup Arborio rice
1/4 cup white wine
1/2 diced pumpkin or butternut squash, peeled
2-2 1/2 cups light broth or water
1/2 cup corn, blanched
1/2 cup fennel bulb, minced and sauteed
1/2 cup red pepper, diced
2 tbsp. unsalted butter, cold
1/4 cup Parmigiano-Reggiano
1 tbsp. minced parsley
salt and pepper to taste
Instructions:
In a skillet, melt butter, add onions and cook until translucent. Add rice and coat with butter-onion mixture. Add white wine and let evaporate. Ladle 1/2 cup of stock into rice and stir gently. Let simmer until almost all liquid is evaporated, repeat three times. Add corn, fennel, red pepper and truffle, along with the last bit of stock. Cook until almost evaporated. Stir in cold butter. Add cheese, salt and pepper to taste.
Notes:
Celebrity recipe
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