Cheesy Truffle Risotto Your Way Recipes

VERY EASY RISOTTO

Steps:

• Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
• Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

RISOTTO WITH TRUFFLE AND PARMESAN

Steps:

• Heat chicken broth in a stockpot over medium-low heat until warmed.
• Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
• Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
• Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

TRUFFLE RISOTTO

Steps:

• In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
• Divide into 6 servings and top with shaved truffles.

CHEESY TRUFFLE RISOTTO YOUR WAY

Steps:

• First, make the stock. Tip the stock into a large pan with any parmesan rinds, the parsley stalks, reserved onion skins and trimmings and the peppercorns. Bring to the boil, then reduce the heat to a simmer and bubble gently for 10 mins. Keep warm over a low heat.
• Melt the butter and olive oil in a large, shallow saucepan over a medium heat and cook the onion for 5-6 mins until soft. Add the rice and cook for 2-3 mins more, stirring to coat the grains in the oil.
• Splash in the wine and cook until it has evaporated. Start adding the warm stock, a ladleful at a time, stirring it into the rice after each addition - only add another ladleful once the previous addition of stock has been completely absorbed. You may not need all the stock, but keep adding it until the rice is cooked through with a very slight bite, about 15-20 mins. Remove the pan from the heat and stir in the most of the grated parmesan, the truffle paste, mascarpone and seasoning. Leave to rest for 3-4 mins.
• Divide the risotto between warm bowls. Grate over the mushrooms and hazelnut using a small, fine grater, then scatter with the parsley leaves. Drizzle with the truffle oil or extra virgin olive oil, then season with sea salt flakes and black pepper before serving.

CREAMY, CHEESY RISOTTO

Steps:

• Warm chicken broth either on stove or in microwave.
• In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
• Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
• Add wine and stir until almost completely evaporated.
• Begin adding chicken broth, about 1/2 cup at a time.
• After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
• Do the same for each addition of broth, stirring frequently.
• Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
• If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
• Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
• Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
• Serve hot.

NEXT LEVEL THREE-CHEESE RISOTTO

Steps:

• If you want to make the cheese crust, heat the oven to 200C/180C fan/gas 6. Season the cheese with the cracked black pepper and scatter evenly over a baking tray lined with baking parchment. Bake for 8-10 mins or until golden, then set aside to cool. Break into shards. Will keep in an airtight container for up to two days.
• Put the stock and parmesan or grana padano rinds in a saucepan, bring to a boil, then turn down to a simmer. Melt one third of the butter in a large, shallow saucepan, add the onion and fry gently over a low heat for 8-10 mins or until soft but still white. If the onions look dry at any point add a touch more butter to the pan.
• Stir the rice into the onions, turn the heat up slightly and cook for 3 mins, stirring until the rice is coated in butter and turns a pearly translucent white. Pour in the wine and stir for about 2 mins until the alcohol has evaporated.
• Add a ladleful of the simmering stock to the rice and stir well until absorbed, then continue the process. The rice should be bubbling gently and each addition should be mostly absorbed before more stock is added. After 15-20 mins the rice should be tender with a slight chalky bite. The overall consistency should be saucy but not sloppy - you should be able to see the bottom of the pan when you draw a spoon through it.
• Take the pan off the heat and leave to stand for a minute, then vigorously stir in the remaining butter followed by the mascarpone, gruyère and parmesan, then stir with enough vigour that you hear the rice slapping against the side of the pan. Keep on stirring until the butter and cheese have melted together and the stock is thick and oozing. Serve the risotto ladled into warm bowls, topped with the shards of cheese crust and a drizzle of truffle oil, if using, plus a good grinding of black pepper.