Recipe

Truffle-scented Risotto In Phyllo Recipe

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Ingredients

Directions

Step #1 Heat olive oil In a large-ish nonstick skillet over medium-high heat.
Step #2 Add onion; saute 3 mins.
Step #3 Add thyme & garlic; saute 1 min.
Step #4 Stir in rice; saute 1 min.
Step #5 Stir in wine; cook 1 min or until liquid is nearly absorbed, stirring constantly.
Step #6 Add water & salt; bring to a boil.
Step #7 Cover up, reduce heat, & let simmer 18 mins.
Step #8 Remove from heat.
Step #9 Stir in cheese, butter, truffle oil, & pepper.
Step #10 Cool.
Step #11 Preheat oven to 375°.
Step #12 Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat sheet with cooking spray.
Step #13 Repeat layers with remaining phyllo & cooking spray, ending with phyllo.
Step #14 Gently press phyllo layers together.
Step #15 Lightly coat top phyllo sheet with cooking spray.
Step #16 Cut phyllo layers into 24 (1 1/2-inch) squares using a sharp knife or pizza cutter.
Step #17 Carefully place 1 layered square in each of 24 miniature muffin c coated with cooking spray; carefully press squares into pan to form c.
Step #18 Bake at 375° for 5 mins or until crisp.
Step #19 Remove phyllo c from pan.
Step #20 Fill each c with 1 tbsp risotto.
Step #21 Sprinkle top c evenly with parsley.
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