Truffle Risotto

This recipe is adapted from one in Emeril's Creole Christmas Cookbook. Have you ever heard the word "toothsome?" Well this is a "toothsome" recipe, meaning delicious, meaning unforgettable, meaning it will bring a tear to your eye. Serve it with anything that doesn't mind being upstaged.

Ingredients:

1 tablespoon extra virgin olive oil
1 cup chopped onions
Sea salt
freshly ground white pepper
freshly ground black pepper
6 cups chicken stock
1 teaspoon minced garlic
2 cups Arborio rice
1/3 pound assorted mushrooms, such as fresh Shiitake mushrooms, or Trumpet Royale mushrooms, cleaned, trimmed, and chopped
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions, green portion only
2 tablespoons white truffle oil
Medium black truffle, for shaving

Preparation:

Use a large sauté pan to heat the oil over medium heat. Add the onions and season with salt and pepper. Cook, stirring, until the onions soften, about three minutes.
Add the stock and the garlic. Bring the mixture to a boil, reduce the heat to medium, and continue to simmer for another 5-7 minutes.
Add the rice and simmer for about another 10 minutes, stirring constantly. The mixture should become creamy and bubbly in about 8 minutes.
Stir in the cream, the butter, the green onions, cheese, and truffle oil. Simmer for about another 2 minutes, stirring the whole time.
Remove the skillet from the heat and spoon the risotto into the center of about eight bowls. Garnish with freshly shaved black truffle.

Directions:
This recipe is adapted from one in Emeril's Creole
Christmas Cookbook. Have you ever
heard the word "toothsome?" Well this is a "toothsome"
recipe, meaning delicious, meaning unforgettable, meaning
it will bring a tear to your eye. Serve it with anything
that doesn't mind being upstaged.

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Truffle Risotto

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