Truffle Risotto

Truffle Risotto

adapted from Emerils.com

A bowl of truffle risotto is truly indulgent. Each pearl of Arborio rice is meticulously slow-cooked, releasing its starches to create a silky, sauce enriched with Parmesan cheese and cream. The mushroom stock and the wild mushrooms enhance the mushroom flavor while the grated fresh grated truffles that finish this dish provide adeep, earthy aroma, blooming as they meet the gentle heat of the rice.

Makes 2 servings

1 Tbsp. olive oil
1 Tbsp. minced shallots
1 1/2 tsp. minced garlic
1/2 cup mixed wild mushrooms, sliced
1 cup Arborio rice
1 1/2 cups mushroom broth
2 Tbsp. heavy cream
1/2 cup grated Parmigiano-Reggiano cheese, plus 2 Tbsp. for garnish

Kosher salt and freshly ground black pepper
1 truffle, grated
In a saute pan, heat the olive oil; Saute the shallots, garlic and mushrooms for 1 minute. 

Stir in the rice and saute for 1 minute.

Add the mushroom broth 1/2 cup at a time., stirring constantly until most of the liquid has been absorbed before adding the next 1/2 cup; Repeat until all of the broth has been used and is fully absorbed into the rice, about 20 minutes. 

Stir in the cream, cook for 2-3 minutes. 

Fold in the most of the truffle shavings (reserving a little for garnish)and cheese; Season with salt and pepper. 

Spoon the risotto into a shallow bowl and garnish with truffle shavings, cheese and chives.

Enjoy!  










Yield: 4 servings