Truffle Risotto with Parmesan Croutons
Show: Emeril Live
Episode: Christmas Eve Dinner
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- Recipe categories: Rice, Dairy, Cheese, Vegetables, Mushroom,
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Average Rating:
Total Reviews: 7
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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.
By mkgilsdorf_1015583
Parkville, MO
on January 01, 2007
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The ingredients are expensive, but worth it!
By melissadel_4683707
Severna Park, MD
on December 22, 2005
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I first made this dish for Christmas Eve dinner in 2000 as an accompaniment to the Black Pepper & Horseradish Encrusted Tenderloin (from the same episode. While I was cooking it, I knew that I could tell that I was making something really special. Now, some of the more exotic mushrooms (like the Chanterelles and the truffles are a little expensive, but this isn't an everyday dish, so it's a good reason to splurge a little. This dish makes the extra expense completeley worth it. Not only is this very easy to make, but it is one of the most delicious things I have ever eaten. I make this every Christmas and my family raves every time. This dish is simply heavenly and it's become a Christmas tradition in our house. Make this for your next special occasion ... you will not be disappointed!
By ljwillett_2718241
Roanoke, VA
on September 06, 2005
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First, the end result was drop dead delicious! Second, I had never made risotto using the technique of adding all the stock at one time and found it to be extremely simple. I did not have truffle oil, substituted Porcini muschroom olive oil. Fantastic dish!
By madelgaudio_1709867
Severna Park, MD
on December 21, 2004
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I made this dish for Christmas Eve about 5 years ago and it was one of the most delicious things I'd ever prepared or eaten. It has since become one of my family's favorite dishes and part of our traditional holiday dinner. This recipe takes a little time, but it's well worth your effort!