White Truffle Risotto Recipes

TRUFFLE RISOTTO RECIPE

Steps:

• In a large skillet melt the butter and sauté the onion until translucent. Add the risotto rice to the pan and stir to coat in all the butter for a few minutes.
• Add the wine to the skillet and simmer until almost fully evaporated.
• Start adding the hot stock one ladle at a time making sure to cover the rice each time and maintain a constant ripple.
• Repeat the process until the rice is al dente. Remove from heat and add 1/2 ladle of stock and stir well.
• Place the truffle butter on top of the risotto and cover with a lid. Let the risotto sit covered for 5 minutes without touching it for the butter to melt from the steam.
• Stir the risotto well and add the truffle carpaccio on top making sure to reserve a few truffle slices for garnish.
• Spoon the risotto into bowls and sere garnished with the truffle slices and the minced parsley.

RISOTTO WITH TRUFFLE AND PARMESAN

Steps:

• Heat chicken broth in a stockpot over medium-low heat until warmed.
• Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
• Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
• Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

RISOTTO WITH WHITE TRUFFLES

Steps:

• Melt two tablespoons butter in a heavy frying pan over low heat. Add the shallots and cook until transluscent, about five minutes.
• Pour in the rice and stir with a wooden spoon over medium heat until all the rice is coated with the butter. Let it cook for three to four minutes, stirring frequently so that it absorbs the butter and turns opaque.
• Add the wine, and cook till evaporated,then the chicken stock, a cup at a time, and cook the rice over medium heat, stirring constantly as the stock is absorbed by the rice. When the rice is almost tender, after about 15 minutes, add the garlic. Cook until the rice is al dente, about five to eight minutes more.
• Season to taste with salt and pepper. Let the rice sit off heat for two to three minutes. Stir in the remaining butter. Do not return to heat or the butter will melt without binding. With a truffle cutter or sharp knife, shave off pieces of truffle and sprinkle them on the rice.

TRUFFLE RISOTTO

Steps:

• In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
• Divide into 6 servings and top with shaved truffles.

ASPARAGUS AND TRUFFLE RISOTTO

Steps:

• Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
• Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
• Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.

RISOTTO, WITH WHITE TRUFFLES

Steps:

• Over medium heat melt the butter and soften the onion. Add the rice and stir with a wooden spoon to coat the grains with butter. Let rice cook three to four minutes, stirring frequently so that it will absorb the butter and turn opaque.
• Add the wine, stir, and bring to boil. Turn down heat.
• Add the broth a ladle at a time, and cook, stirring. Keep stirring and adding broth for 15 to 20 minutes. The rice will absorb the liquid. Make sure the broth is being absorbed and there is not too much liquid on top. The bottom of the pan should be cleaned.
• Test the rice for doneness. Season with salt. Keep tasting until the rice is done.
• Let the rice sit off heat for three to four minutes. Add the Parmesan. Spoon the rice onto individual plates and serve. Grate the truffles on top of individual servings and add freshly ground pepper to taste.

WHITE TRUFFLE RISOTTO

Steps:

• Chop up and cook the pancetta. Then remove from the grease and set aside. Sauté the onion in half the butter until it begins to turn golden, then add the wine and cook over a low heat, until the onion is falling apart and the wine has evaporated. Add the rice, mix well, and then begin adding broth, a ladle at a time, stirring gently all the while. When the rice has almost reached the al dente stage, remove the pot from the fire and stir in the remaining butter and the cheese. Add in the truffle oil and pancetta then stir. Heat the risotto through, transfer it to a serving bowl.

WHITE TRUFFLE BUTTER RISOTTO

Steps:

• In saucepan over medium heat, bring broth to simmer. Reduce to heat to low; keep broth warm. In risotto pan, warm olive oil over medium-high heat. Add onion; cook, stirring occasionally, 4-5 minutes. Add garlic; cook 1 minute more. Add rice; stir until grains are translucent with white dot in center, 3-4 minutes. Add wine; stir until absorbed, about 2 minutes. Begin adding broth, 1 ladleful at a time, stirring frequently after each addition. Wait until borth is almost completely absorbed before adding more. When rice is tender but firm to the bite, after 20-25 minutes, stir in cheese and truffle butter. Top each bowl with about 1/2 tsp. truffle butter and serve immediately. Salt and pepper to taste; serve remaining cheese, to be also added to taste.