Risotto Al Tartufo Bianco Recipes

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RISOTTO AL TARTUFO BIANCO



RISOTTO AL TARTUFO BIANCO image

Categories     Soup/Stew     Simmer

Number Of Ingredients 15

Broth:
2 carrots peeled and coarsely chopped
1 onion, peeled and coarsely chopped
2 celery sticks, peeled and coarsely chopped
2 tomatoes, peeled and coarsely chopped
8 ounces stewed veal in one inch dices
Risotto:
1 TBSP EVOO
1 TSP shallot, finely chopped
1 1/4 cups carnaroli rice
1 TBSP dry white wine
2 TBSP butter, diced
2 oz Parm Reggiano, grated ~1 cup
Salt to taste
1 white truffle ~1 ounce

Steps:

  • Broth: 1) Heat 16 cups water in a saucepan to boil 2) Add vegetables and meat 3) Gently simmer for three hours uncovered, strain into clean pot and set aside Risotto: 1) heat 5 cups broth to a simmer 2) Heat the oil in a saucepan over low heat, add shallot and cook, stirring until soft. Do not let brown 3) stir in rice and toast over medium heat for about 2 minutes, do not let brown 4) add the wine and continue stirring until absorbed 5) Add 2 cups broth to cover the rice, reduce heat, and stir until absorbed. Continue adding broth until rice is al dente and creamy, about 15-18 minutes one cup at a time 6) Remove from heat and beat in the butter; stir in the cheese and season to taste with salt 7) Serve on a warm flat plate ahd shave paper thin pieces of truffle over the top

TRUE ITALIAN PORCINI MUSHROOM RISOTTO



True Italian Porcini Mushroom Risotto image

As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.

Provided by miche

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h57m

Yield 4

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
1 (32 ounce) carton beef stock
¼ cup olive oil, divided
3 cloves garlic
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 cup white wine, divided
¼ cup butter, divided
1 shallot, chopped
1 ¾ cups Arborio rice
⅓ cup grated Parmesan cheese

Steps:

  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
  • Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
  • Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
  • Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
  • Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
  • Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g

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