Earthy Delights Recipe
http://www.earthy.com/
Truffle RisottoThis 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.