RISOTTO WITH TRUFFLE AND PARMESAN
I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)
Provided by blondie5for5
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 498.1 calories, Carbohydrate 60.5 g, Cholesterol 33.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 8.1 g, Sodium 1126.5 mg, Sugar 2 g
TRUFFLE RISOTTO RECIPE
An easy but exquisite truffle risotto recipe you can make in your own kitchen, just like your favorite Italian restaurant.
Provided by Florentina
Categories Main
Time 45m
Number Of Ingredients 8
Steps:
- In a large skillet melt the butter and sauté the onion until translucent. Add the risotto rice to the pan and stir to coat in all the butter for a few minutes.
- Add the wine to the skillet and simmer until almost fully evaporated.
- Start adding the hot stock one ladle at a time making sure to cover the rice each time and maintain a constant ripple.
- Repeat the process until the rice is al dente. Remove from heat and add 1/2 ladle of stock and stir well.
- Place the truffle butter on top of the risotto and cover with a lid. Let the risotto sit covered for 5 minutes without touching it for the butter to melt from the steam.
- Stir the risotto well and add the truffle carpaccio on top making sure to reserve a few truffle slices for garnish.
- Spoon the risotto into bowls and sere garnished with the truffle slices and the minced parsley.
ASPARAGUS AND TRUFFLE RISOTTO
I've been trying various alternatives of risotto and landed on this one with truffle oil as my favorite. I'll still be experimenting and adding more in the future. Serve with extra Parmesan cheese on top and a few truffle slices if you have them.
Provided by JD
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
- Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
- Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 50.1 g, Cholesterol 26 mg, Fat 13.7 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 5.8 g, Sodium 965.2 mg, Sugar 2.5 g
RISOTTO WITH LEEKS, SHIITAKE MUSHROOMS, AND TRUFFLES
How to Make Risotto With Shiitake Mushrooms and Leeks and Truffles
Provided by Gabriel Rucker
Yield Makes 6-8 first-course servings
Number Of Ingredients 18
Steps:
- For leeks:
- Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- For mushrooms:
- Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- For risotto:
- Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.
TRUFFLE RISOTTO
Provided by Michael Symon : Food Network
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 10
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
Take your favorite comfort food to new heights with the addition of truffle oil for the best fresh Truffle Risotto around. Made with arborio rice, garlic, and (optionally) white wine!
Provided by Sarah Bond
Categories Main Dishes Pastas
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 serving, Calories 471 kcal, Carbohydrate 60.1 g, Protein 16.6 g, Fat 16.8 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 965 mg, Fiber 2 g, Sugar 0.8 g
CHEESY TRUFFLE RISOTTO YOUR WAY
Showcase truffle in all its forms - be it oil, paste, salt or actual truffle - in this rich, cheesy risotto
Provided by Tom Kerridge
Categories Dinner
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 608 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.6 milligram of sodium
TRUFFLE RISOTTO (LIDIA BASTIANICH)
Make and share this Truffle Risotto (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the water in a pot almost to boil; cover and keep it very hot on the stove, near the risotto pan.
- Add olive oil, onion, and 1/2 teaspoon salt in the saucepan and set over medium heat.
- Stir well as the onion starts to heat and soften; stir frequently and cook until it is wilted and just starting to color, 8 minutes or so.
- Pour in the rice all at once, increase the heat, and stir the rice and onions continuously, toasting the grains (but not browning them), until they make a clicking sound as you turn them in the pan, 2 minutes or more.
- Pour in the wine, and keep stirring for another couple of minutes, all around the pan, until the moisture has evaporated and the rice is dry.
- Immediately ladle in 2 cups of the almost simmering water, enough to cover the rice, and decrease the heat.
- Cook, stirring steadily, until the water is almost totally absorbed, 4-6 minutes.
- Quickly ladle in more water to cover the rice, add another 1/2 teaspoon salt, and keep stirring, as the rice swells and releases its starches and a thick creamy suspension starts to form.
- Again, when the water is almost completely absorbed--and you can see the bottom of the saucepan as you stir--ladle in another cup or so of water.
- Remember how much water you add; after incorporating 6 cups (or a bit more) over a period of 15-19 minutes, taste the rice for texture and seasoning--add more salt and/or incorporate more hot water if needed.
- When the risotto is perfectly cooked--at once al dente and creamy--turn off the heat.
- Without delay, drop the butter pieces into the saucepan and stir vigorously to mount--or amalgamate--the risotto with butter.
- Stir in the 1/2 cup cheese.
- For each serving, spoon a mound of risotto into a warm pasta bowl, and immediately shave paper-thin flakes of truffle over the top.
- Serve right away, as the heat releases the aroma of truffle into the air, and dish up the next portion.
Nutrition Facts : Calories 506.1, Fat 23.2, SaturatedFat 10.1, Cholesterol 36.6, Sodium 569.5, Carbohydrate 60, Fiber 2.6, Sugar 2.7, Protein 6.8
BLACK TRUFFLE RISOTTO
Steps:
- Method Using a fine cheese grater, grate two thirds of the fresh Truffles into a mixing bowl. Grate the cheese into the same bowl, and add the diced butter and 1tbsp olive oil. Mix gently. Bring a small saucepan to the boil with the vegetable stock and keep on slow simmer. Meanwhile using a heavy based flat bottomed pan, saute the onion in 1tbsp of olive oil until translucent. Add the rice to the onion and heat through until all grains are hot and coated in oil. Add 1 cup of wine to the rice and stir until dissolved. Then add 1 cup of hot stock, again stirring until dissolved. Keep adding small quantities of stock until rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine. Rice should be al dente, not too runny, but moist with no excess liquid remaining. Turn off heat and add the diced butter fresh Truffle and parmesan mixture, and quickly beat into the risotto until you get a creamy finish. Leave for 1 minute. Plate up the risotto. Shave the remaining fresh Truffles over the individual portions at the table to ensure that you maximise the experience of the fresh Truffle aroma.
TRUFFLED LOBSTER RISOTTO
What could be better than the creamy smoothness of risotto with a hint of truffle combined with the elegance of lobster. If you need, or want, a show-off entree this is perfect for guests or that romantic dinner. There seems to be alot to this recipe but the result is worth it. I have prepared this using both warm and cold water lobster tails and I prefer the cold for its sweetness. For the truffle oil I have only used the black variety. This recipe is courtesy of Bon Appetit, January 1998
Provided by -GEORGE-
Categories Lobster
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425F or 218°C.
- Prepare Lobster:.
- Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
- Transfer lobster to a bowl of cold water to cool. Drain Lobster.
- Remove meat from shells, reserve shells.
- Cut meat into 1/2" to 3/4" pieces. Set aside.
- Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
- Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.
- Prepare Risotto:.
- Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
- Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
- Add carrots and shallots, saute for 2 minutes.
- Add rice, stir to coat with oil, saute for 2 minutes.
- Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
- Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.
- Add lobster and cream, stir until heated through.
- Remove from heat.
- Stir in 2 tablespoons of truffle oil and chives.
- Season with salt and pepper to taste.
RISOTTO WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories dinner, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 6 grams, Carbohydrate 74 grams, Fat 15 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 972 milligrams, Sugar 7 grams, TransFat 0 grams
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.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 1131 milligrams, Sugar 5 grams, TransFat 0 grams
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