Directions

PREP 🥒

1. Preheat your oven to 425F.

2. In a small pot over medium-high heat, bring 3 cups of the stock and 1½ cups of water to a boil. Once boiling, turn off the heat and set aside.
3. Finely grate the Parmesan cheese. Cube the butter. Chop half of the Truffle Carpaccio, reserving the other half for garnish. Peel and finely mince the shallot. Dice the zucchini. Shuck and kernel the corn.
4. Slice scallions on a bias, then rinse with cold water to crisp.

HOW TO COOK 🍳

1. In a large saucepan over low heat, stir together the shallot, olive oil, and a pinch of S&P Seasoning. Cook until the shallot is soft and translucent (but before browned).

2. Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.
3. Deglaze the pan with ½ cup of white wine. Increase the heat to medium-high and continue stirring until the wine has evaporated. Turn the heat to medium and add one ladle of hot stock to the pan.
4. Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only ¼ cup of stock left and the rice is al dente.

5. Meanwhile, place the zucchini and corn on a sheet tray and drizzle with the olive oil. Season with a pinch of S&P Seasoning.

6. Roast until GBD (Golden Brown & Delicious), about 10-12 minutes. Transfer to a bowl and mix in half of the grated Parmesan.
7. Turn the heat on the risotto to low. Stir in the butter, one cube at a time, until emulsified. Adjust consistency if necessary with the last bit of stock.
8. Add the remaining grated Parmesan, then fold in the chopped Truffle Carpaccio.

9. Season with a couple drops of Champagne vinegar and S&P Seasoning to taste.

10. Garnish with the remaining Truffle Carpaccio, roasted summer vegetable salad, and sliced scallions. Enjoy!