Truffle-Scented Risotto in Phyllo

Ingredients

• 0.5 cup arborio rice uncooked
• 0.3 teaspoon pepper black
• 2 teaspoons butter 
• 2 tablespoons wine dry white
• 2 tablespoons parsley fresh chopped
• 1 teaspoon thyme sprigs fresh minced
• 1  garlic clove minced
• 2 teaspoons olive oil 
• 0.3 cup onion finely chopped
• 2 tablespoons parmesan fresh grated
• 6 sheets dough frozen thawed
• 0.5 teaspoon sea salt fine
• 1 teaspoon truffle oil white
• 1.5 cups water 

Equipment

• frying pan
• oven
• knife
• muffin liners
• cutting board
• pizza cutter

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add onion; saute 3 minutes.
3. Add thyme and garlic; saute 1 minute. Stir in rice; saute 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
4. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 18 minutes.
5. Remove from heat. Stir in cheese, butter, truffle oil, and pepper. Cool.
6. Preheat oven to 37
7. 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. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.
8. Cut phyllo layers into 24 (1 1/2-inch) squares using a sharp knife or pizza cutter.
9. Carefully place 1 layered square in each of 24 miniature muffin cups coated with cooking spray; gently press squares into pan to form cups.
10. Bake at 375 for 5 minutes or until crisp.
11. Remove phyllo cups from pan. Fill each cup with 1 tablespoon risotto.
12. Sprinkle cups evenly with parsley.