Earthy Delights Recipe
http://www.earthy.com/
White Truffle and Chervil Risotto Risotto is a wonderfully creamy rice dish that's made without cream. When prepared correctly it will have a tender but chewy texture. This recipe is adapted from one by Chef Rocco DiSpirito.
Ingredients:
1 tablespoon butter
1 tablespoon extra virgin olive
oil
1 tablespoon shallots, peeled, trimmed, and chopped
1 teaspoon minced garlic
1 1/2 cups Arborio rice
1 bunch fresh thyme, tied with a string into a bundle
1/4 cup white wine
4 cups chicken
stock
2/3 cup of white truffle
butter
3 tablespoons butter
1/4 cup coarsely chopped chervil
1-2 ounces of white
truffle, shaved
Preparation:
Use a medium saucepan to melt the butter and olive oil. Add the shallots and the minced garlic and cook over medium-low heat until the shallots are translucent.
Add the rice and stir to coat with the butter. Add the thyme bundle and the white wine. Allow the liquid to boil.
Warm the chicken broth in a separate pot and add it to the rice just one cup at a time. After each addition of broth, stir the rice and allow the rice to absorb the liquid.
Remove the thyme bundle and stir in the truffle butter, the regular butter, and the chervil. Garnish liberally with shaved white truffles.
Directions:
Risotto is a wonderfully creamy rice dish that's made without cream. When prepared correctly it will have a tender but chewy texture. This recipe is adapted from one by Chef Rocco DiSpirito.