Truffle Risotto With Parmesan Croutons Recipes

TRUFFLE RISOTTO

Steps:

• Flavor Base: Heat olive oil in a large pan over medium heat. Add shallots and garlic, cooking until shallots are translucent and soft, about 3 minutes.
• Toast Rice: Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
• Cook Rice: Add wine to the pot and simmer until wine has completely been absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
• Serve: Stir in parmesan, and truffle oil. Taste and add salt and pepper to suit your liking.

TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH

Steps:

• Make parmesan broth:
• Melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 minutes. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 minutes. Add cheese rinds, thyme, and parsley. Add enough water just to cover. Bring to boil; reduce heat to medium-low, cover, and simmer 2 hours, stirring occasionally. Strain, discarding solids in strainer. Return broth to saucepan. Boil over medium-high heat until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using, whisking to blend.
• Make risotto:
• Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.
• Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over medium heat. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes. Add rice and stir to coat. Add wine; increase heat to high. Boil until almost dry, about 6 minutes. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often until rice is tender but still firm to bite, about 20 minutes. Add truffle butter, verjus, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls. Pour 1/4 cup warm parmesan broth around risotto in each bowl and serve.

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.

TRUFFLE RISOTTO WITH PARMESAN BROTH

Steps:

• 1. In a large sauce pan combine the parmesan rinds and 6 cups (1.5l) water. Simmer stirring regularly to prevent cheese fro sticking to the pan, until the rinds are soft and the broth is fragrant, about 30 min. Strain discarding rind and keep at a bare simmer. 2. With a veg. peeler, peel the truffles. Mince the peel & put in a jar with a tight lid. Finely slice the truffle with a mandoline and put slices in another jar. 3. In another large saucepan, sweat the garlic, shallots & salt in xvoo, covered till translucent. Add rice and cook till translucent. 4. When rice glistens begin adding broth a ladle at a time stirring till absorbed. Till rice is ready. Stir in the minced truffles and half the cheese. 5. Spoon into warmed bowls and top with truffle slices and more cheese.