My belly has a new favorite comfort food. Yes, risotto has always been a top contender, but the discovery of this new recipe has just pushed it up to numero uno. Plus, it’s pretty damn simple! Following any basic risotto instruction, you’re only going to make two, well-calculated adjustments.
When you first begin to cook down the finely diced onions it is critical to use butter in place of olive oil. And not just any butter. Substitute the normal tablespoon or two of butter with 3-4 ounces of white truffle butter (which is available at most specialty food stores). Second, after giving the arborio rice its initial pearly white gleam (and before ladling in any chicken stock) stir in some roasted artichokes. The fresher, the better. But prepackaged will do in a pinch.
The result is a classical, creamy risotto with some earthy, indulgent flavors. Several red wines like nebbiolo or grenache would make for a suitable pairing with this recipe. However, the white wine that I added during the cooking process still has me smitten. The Columna Albarino from Spain offers both exotic aromas and bags of fruit that added some freshness and balance to the risotto. Enjoy!