Snowy Day Risotto White Risotto Recipes

WHITE CHOCOLATE RISOTTO

Steps:

• Bring the almond milk, sugar and vanilla beans and pod to a simmer over low heat for 5 minutes. Remove the pod and keep the milk warm while you prepare the risotto.
• Heat the butter in a large saucepan over medium heat. Add the rice and stir with a wooden spoon to coat evenly with the butter. Lower the heat to medium low and begin adding the milk 1 cup at a time, stirring often and allowing each addition of milk to be absorbed before adding the next. Be sure to run the spoon along the bottom of the pan to ensure the risotto doesn't stick or burn. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the white chocolate and salt.
• Serve warm, garnished with the blackberries and a sprinkling of grated dark chocolate.

MUSHROOM RISOTTO WITH WHITE WINE

Steps:

• Preheat oven at 450 degrees.
• Pour the wine, water and vegetable bouillon in a pan and let sit in medium to low heat.
• Sauté the onion in olive oil for about 5 minutes. Then, add the garlic, saffron, thyme, salt and pepper. Sauté for another 2-3 minutes.
• Add the rice and stir well for about 5 minutes.
• Add the warm mix of wine, water and bouillon. Stir well.
• Put the pan in the oven for about 20 minutes. If rice is still not completely cooked after 20 minutes, add more water or wine and leave in the oven for another 10-15 minutes.
• Add the parmesan cheese at the end.

RISOTTO, WITH WHITE TRUFFLES

Steps:

• Over medium heat melt the butter and soften the onion. Add the rice and stir with a wooden spoon to coat the grains with butter. Let rice cook three to four minutes, stirring frequently so that it will absorb the butter and turn opaque.
• Add the wine, stir, and bring to boil. Turn down heat.
• Add the broth a ladle at a time, and cook, stirring. Keep stirring and adding broth for 15 to 20 minutes. The rice will absorb the liquid. Make sure the broth is being absorbed and there is not too much liquid on top. The bottom of the pan should be cleaned.
• Test the rice for doneness. Season with salt. Keep tasting until the rice is done.
• Let the rice sit off heat for three to four minutes. Add the Parmesan. Spoon the rice onto individual plates and serve. Grate the truffles on top of individual servings and add freshly ground pepper to taste.

RISOTTO WITH WHITE TRUFFLES

Steps:

• Melt two tablespoons butter in a heavy frying pan over low heat. Add the shallots and cook until transluscent, about five minutes.
• Pour in the rice and stir with a wooden spoon over medium heat until all the rice is coated with the butter. Let it cook for three to four minutes, stirring frequently so that it absorbs the butter and turns opaque.
• Add the wine, and cook till evaporated,then the chicken stock, a cup at a time, and cook the rice over medium heat, stirring constantly as the stock is absorbed by the rice. When the rice is almost tender, after about 15 minutes, add the garlic. Cook until the rice is al dente, about five to eight minutes more.
• Season to taste with salt and pepper. Let the rice sit off heat for two to three minutes. Stir in the remaining butter. Do not return to heat or the butter will melt without binding. With a truffle cutter or sharp knife, shave off pieces of truffle and sprinkle them on the rice.