Truffle Scented Risotto In Phyllo 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.

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-SCENTED RISOTTO IN PHYLLO

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onion; saute 3 minutes.
• Add thyme and garlic; saute 1 minute.
• Stir in rice; saute 1 minute.
• Stir in wine; cook 1 min or til liquid is nearly absorbed, stirring constantly.
• Add water and salt; bring to a boil.
• Cover, reduce heat, and simmer 18 minutes.
• Remove from heat.
• Stir in cheese, butter, truffle oil, and pepper. Cool.
• Preheat oven to 375°F.
• Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat sheet with cooking spray.
• Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
• Gently press phyllo layers together.
• Lightly coat top phyllo sheet with cooking spray.
• Cut phyllo layers into 24 (1 1/2-inch) squares using sharp knife or pizza cutter.
• Carefully place 1 layered square in each of 24 miniature muffin cups coated with cooking spray; gently press squares into pan to form cups.
• Bake at 375° for 5 minutes or until crisp.
• Remove phyllo cups from pan.
• Fill each cup with 1 tablespoon risotto.
• Sprinkle cups evenly with parsley.

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.