White Truffle Risotto Recipes

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TRUFFLE RISOTTO RECIPE



Truffle Risotto Recipe image

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

2 1/2 tbsp butter
1 small onion (diced)
6 c vegetable stock (hot + more as needed)
1/2 c white wine (dry)
2 c Village Harvest arborio rice
1 1/2 tbsp truffle butter
2 tbsp truffle carpaccio or 1 small black truffle (thinly shaved)
1/4 c Italian parsley (minced)

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.

RISOTTO WITH TRUFFLE AND PARMESAN



Risotto with Truffle and Parmesan image

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

1 quart chicken broth
1 tablespoon butter
1 tablespoon olive oil
½ onion, minced
1 ¼ cups Arborio rice
½ cup white wine
2 tablespoons butter
2 tablespoons white truffle oil
⅓ cup grated Parmesan cheese
1 teaspoon milk, or as needed
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

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

RISOTTO WITH LEEKS, SHIITAKE MUSHROOMS, AND TRUFFLES



Risotto with Leeks, Shiitake Mushrooms, and Truffles image

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

Leeks:
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream
Mushrooms:
1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves
Risotto:
4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley

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.

RISOTTO, WITH WHITE TRUFFLES



Risotto, With White Truffles image

Provided by Moira Hodgson

Categories     side dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons butter
1 tablespoon finely chopped onion
1 cup arborio rice
1 cup dry white wine
About two cups hot chicken broth
Coarse salt to taste
1 to 2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper to taste
One white truffle (about one-third an ounce)

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

RISOTTO WITH WHITE TRUFFLES



Risotto With White Truffles image

Provided by Moira Hodgson

Categories     dinner, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

6 tablespoons unsalted butter
3 shallots chopped fine
2 cups Arborio rice
1 cup dry white wine
6 to 7 cups chicken stock
1 tablespoon chopped garlic
Coarse salt and freshly ground pepper to taste
1 1/2 ounces fresh 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.

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

TRUFFLE RISOTTO



Truffle Risotto image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 ounces olive oil
1 cup minced onion
1 clove garlic, minced
2 cups Arborio rice
1 cup white wine
3 cups chicken stock
1/2 cup grated Parmesan
1/4 cup freshly chopped parsley leaves
4 tablespoons butter
2 ounces black truffles

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.

WHITE TRUFFLE RISOTTO



WHITE TRUFFLE RISOTTO image

Yield 8 people

Number Of Ingredients 8

2.5 cups shortgrain rice: arborio or carnaroli
.5 cup unsalted butter
1 tablespoon minced onion
½ cup white wine
4 cups parmigiano and pecorino cheese
1 quarts chicken broth
1 tablespoon white truffle oil
1" chunk of pancetta

Steps:

  • Chop up and cook the pancetta. Then remove from the grease and set aside. Sauté the onion in half the butter until it begins to turn golden, then add the wine and cook over a low heat, until the onion is falling apart and the wine has evaporated. Add the rice, mix well, and then begin adding broth, a ladle at a time, stirring gently all the while. When the rice has almost reached the al dente stage, remove the pot from the fire and stir in the remaining butter and the cheese. Add in the truffle oil and pancetta then stir. Heat the risotto through, transfer it to a serving bowl.

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