Truffle Artichoke Risotto with Riverbench Reserve Chardonnay

Truffle Thrills are a new and exciting product we’re offering in our tasting room. These little goodies come in six different flavors and they’re all delicious. Deep truffle flavor mixed with other ingredients like tomatoes or artichokes will amp up any meal. Trust us, these are truly worth trying!

  • 1 tbsp. olive oil
  • ½ small onion, finely chopped
  • 2 garlic cloves, minced
  • ¾ cup dry white wine
  • 1 cup Arborio rice
  • 5 cups chicken stock, warmed
  • 1 can* Artichoke Truffle Thrill  (*yes, we hate most things canned. On this one, trust us!)
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

In a large saucepan, heat the oil. Add the onion and cook 4 minutes until soft. Add the garlic and cook another minute.

Pour in the rice and stir for one minute to toast. Add the wine, stirring constantly, and cook until completely evaporated, about 3 minutes.

Add the chicken stock, ½ cup at a time, and stir constantly. Add additional broth when this has completely evaporated. Stir constantly and taste. When the rice is al dente, you know it’s finished. Stir in the Truffle Thrill and the cheese, and add a little broth if it’s too thick. Season and serve immediately. (Serves 2.)