Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- Salt
- Freshly ground white pepper
- Freshly ground black pepper
- 6 cups chicken stock
- 1 teaspoon chopped garlic
- 1 pound (2 cups) Arborio rice
- 1/3 pound assorted exotic mushrooms, such shiitakes, chanterelles, or oysters, wiped clean and chopped (about 2 cups)
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons chopped green onions, green part only
- 2 tablespoons white truffle oil
- Medium black truffle, for shaving
Directions
In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly. Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with the croutons and shaved truffles.
PARMESAN CROUTONS:
- 1 egg
- 1 tablespoon fresh lemon juice
- 1 cup vegetable oil
- 1 teaspoon Dijon mustard
- Dash of hot pepper sauce
- Salt
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
- 1 tablespoon white truffle oil
- 10 slices day-old white bread, crusts removed
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. In a food processor or blender, blend the egg and lemon juice together for 10 seconds. White the processor running, slowly pour in the vegetable oil through the feed tube. The mixture with thicken. Add the mustard, hot pepper sauce and salt, and pulse one or twice to blend well. Spoon the mixture into a small bowl and add the cheese, pepper, and truffle oil. Mix well. Cut each slice of bread diagonally into two triangles. Spread about 1 tablespoon of the mayonnaise mixture on each triangle. Place the triangles on the baking sheet and bake until lightly golden, about 15 minutes. Serve warm.
Yield: 20 croutons
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By usu1555
Boston
on December 05, 2010
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Very delicious!
Very well explained and easy to follow! My girlfriend loved very much and is still talking weeks after about it! Beautiful recipe....
By hornedpdx_12600607
Portland, 77
on January 28, 2010
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I live in Oregon and our local truffles are in season now. So, I thought I would try this recipe. It's was my very first time making risotto. It was easy and tasted even better than what I had in Italy last summer!
Since fresh truffles are SO expensive and I was only cooking for myself, I halved the recipe with no trouble and left out the croutons as I was only interested in the risotto recipe. I think the risotto would have been just as good if I had omitted the fresh shaved truffle. The infused oil added plenty of flavor. Also, be aware that some truffle oils may have other flavor additives included. I used the good stuff.
Regular button mushrooms were used instead of the shiitakes as I don't care for them. Chanterelles may have been nice for their color though. I threw in some julienned summer squash, for color and texture, when I added the mushrooms. At the end, I stirred in a hand full of baby spinach. The final step was to take the pot off the stove and let it sit for a couple of minutes with the lid closed. LOL, I had only planned to have one serving, but I sat there and ate the hold thing just cursing to myself for it was so painfully delicious!
I will make it again very soon for friends.
By russell.arons_7...
Los Angeles, CA
on February 07, 2007
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This was the 1st time my husband & I had ever made risotto---and it came out absolutely fantastic. The combination of the white truffle oil and shaved black truffles (we went all the way! was amazing. It was very easy and the most difficult part was simply stirring the rice consistently when you add the chicken stock.
Read all 7 reviews