Truffle Risotto


  1. In a 4-quart saucepan, heat olive oil over medium heat.

  2. Add onions and garlic and let sweat for 3 minutes until vegetables are translucent and aromatic.

  3. Add rice and lightly toast in oil for 2 minutes stirring frequently.

  4. Add vegetable stock 1/3rd at a time stirring until each additional 1/3rd is absorbed.

  5. Once all liquid is absorbed, remove from heat and stir in Parmesan, and butter.

  6. Divide into 6 servings and top with shaved truffles.

Barossa Valley, Australia
Elderton "E Series" Unoaked Chardonnay 2021

Light-gold in color with aromas of honeysuckle, cream, and stone fruit. This crisp, medium-bodied wine displays subtle flavors of peach, melon, and mango with herbal undertones.

Light and flaky fish, shellfish, sushi, salmon, and gouda cheese.

100% Chardonnay