Truffle Rosemary Sorghum Risotto

Ingredients

• •

  1/2 cup white wine

• •

  Black truffle oil

  to taste

Instructions

1. 1

   Melt 2 Tbsp butter over medium heat. When hot, add the shallots and cook until soft and translucent.

2. 2

   Add sorghum and garlic and cook for a few minutes longer to bring out the nuttiness of the grain.

3. 3

   Add white wine and cook for a few seconds before adding the stock and rosemary.

4. 4

   Reduce the heat to medium-low and simmer 45 to 60 minutes, adding water if needed.

5. 5

   Five minutes before the sorghum is cooked, add the truffle oil, asparagus, mushrooms, remaining 2 Tbsp butter and season.

6. 6

   Serve garnished with a sprig of rosemary and more truffle oil.