chicken makhani / butter chicken, page-9

Truffle risotto:

In a saucepan fry the following:
1 medium finely diced onion.
A little oil.

Then add 450 gm of risotto and brown.

Then add the following:
2 cups white wine.
6 cups chicken stock or water and two packets of chicken necks.
Undercook.

Finish off with the following:
½ cup truffle butter or butter and ground truffles.
½ cup grated Parmesan.

Traditional and original recipe.

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