"Wild" Truffled Risotto

A basic risotto "dressed" up with wild rice and a bit of white truffle oil.

5 to 6 servings

3/4 cup rinsed and drained wild rice
2  1/2 cups water
3 cups chicken broth
3 Tbl butter
2 cloves minced garlic
1 cup arborio rice
1/2 cup dry white wine
1/2 cup half and half
1 tsp minced summer savory
3 Tbl minced fresh flat leaf parsley
3/4 cup finely grated Parmesan cheese
1 to 2 Tbl white truffle oil
Salt and pepper to taste

In a small sauce pan, bring the water to the boil, stir in the wild rice and simmer for 35 to 40 minutes.  drain and set aside.
In another pan, bring the chicken broth up to a simmer and keep warm.
Melt the butter in about a 4 quart sauce pan or pot and gently saute the garlic for about a minute or until fragrant.  Add the arborio rice and stir until all the grains are completely coated with the butter.  Add the wine and over medium heat and while stirring pretty constantly, cook until the wine is almost evaporated.
Start adding the chicken broth, a ladle at a time, stirring all the while.  As the broth is absorbed in the rice, keep adding a little more broth until you've used it all.  This should take 20 to 30 minutes.
Add the half and half and continue stirring another few minutes until everything becomes nice and creamy. Stir in the wild rice, savory and parsley and then off the heat, stir in the parmesan and one tablespoon of the truffle oil.  If you like, add another tablespoon of the truffle oil, season with a bit of salt and pepper and serve immediately.