Risotto With Parmesan And Black Truffles Recipes

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.

RISOTTO WITH PARMESAN AND BLACK TRUFFLES

Steps:

• Peel shallot and cut into small cubes. In a pot, heat butter until foamy and sauté the shallots until soft, then pour in a little wine and bring to a boil. Add the rice and cook, stirring, for 2 minutes. Add remaining wine, cook until almost completely evaporated while stirring, then pour in some chicken broth and simmer while stirring, until the rice has absorbed the broth. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
• Stir double cream and 50 grams (approximately 1 3/4 ounces) grated Parmesan cheese into the finished risotto. Season with salt and pepper. Divide risotto among warmed plates. Grate the truffleand the remaining Parmesan and sprinkle over the risotto before serving.

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.

RISOTTO WITH PARMESAN AND LEMON

Steps:

• Bring the chicken stock to a simmer in a large saucepan over medium heat.
• Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
• Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
• When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
• Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.