White Truffle Flavored Rice (Risotto tartufato)

arborio rice	1/2 c
butter	2 T
chicken broth	1 c
water	1 c
white truffle olive oil	to taste (optional)
Parmesan cheese	1 T grated, plus more to taste
salt	to taste

The most prized ingredient of Italian Piedmont cuisine is the white truffle (tartufo bianco). Like saffron, it is about as valuable as its weight in gold. When Italian white truffles are exported they are usually packed in rice. Although traditional, this is actually not a good way to store the truffles because they become dehydrated in the rice. And since superfino grades of rice are not usually used as packing material, the rice is almost always thrown away, a terrible waste because the rice has absorbed essential oils and aromas from the truffle. As you enjoy this dish keep reminding yourself that you are being frugal and not extravagant.

In one pot bring the water and chicken broth to a boil and maintain it at a low simmer. Using another pot with a tight fitting lid, melt the butter over low heat, then add arborio rice that has been used to pack white truffles. Carefully heat and stir the rice in the butter until it just comes to a simmer. Add 1/2 c of the hot, dilute broth to the rice, cover and maintain at a simmer. As the liquid is absorbed by the rice, continue adding it in 1/2 c portions. When the final portion is almost absorbed, add a small amount, about 1/8 t, of white truffle flavored olive oil, fresh grated Parmesan cheese, and salt, if necessary.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 5–3.