Black Truffle Risotto Food

RISOTTO WITH BLACK TRUFFLES

Risotto with Black Truffles image

Risotto is a terrific dinner party dish, easy to prepare in front of your guests while they drink a cocktail.

Provided by Petra Carter

Time 35m

Number Of Ingredients 10

Ingredients

1 large black truffle
1 large Sweet onion (finely chopped)
2-3 tbsp olive oil
2 tbsp Butter
350 g (12 oz) Arborio or Risotto Rice
1 small glass Noilly Prat Dry or Vermouth
1.6 litre (4 cups) Hot Chicken Stock (*see note)
Salt and freshly ground pepper
2 tbsp Butter
50 g (2 oz) Parmesan cheese (freshly grated or "shaved")

Steps:

Gently clean the truffle with a soft brush, then a day or two beforehand put it in a bowl with the dry rice and cover tightly for the rice to take on the perfume.
Carefully sweat the finely chopped onion in oil and butter for 5 minutes until transparent.
Stir in the rice and stir until the grains are glistening.
Now add the glass of Noilly Prat (or Vermouth) and stir until the rice has absorbed the liquid.
Now add a generous ladle of hot stock, and stir with a wooden spoon until it too has been absorbed.
Add a second ladle and stir again gently until absorbed.
Repeat until the stock has been used and the rice is creamy but not dry (about 20 minutes).
Remove from the heat, stir in the butter and season with salt and pepper. Pile into individual deep plates and top with Parmesan and truffle slivers.

TRUFFLE RISOTTO

Truffle Risotto image

Provided by Michael Symon : Food Network

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 ounces olive oil
1 cup minced onion
1 clove garlic, minced
2 cups Arborio rice
1 cup white wine
3 cups chicken stock
1/2 cup grated Parmesan
1/4 cup freshly chopped parsley leaves
4 tablespoons butter
2 ounces black truffles

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.

SWEET CORN, BLACK TRUMPET AND TRUFFLE RISOTTO

Sweet Corn, Black Trumpet and Truffle Risotto image

Provided by Emeril Lagasse

Categories side-dish

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 cup chopped yellow onions
2 ears of sweet corn, scrapped from the cob
1/2 teaspoon salt
1/4 teaspoon white pepper
12 turns fresh ground black pepper
1 pound risotto
6 cups vegetable stock
1 pound black trumpet mushrooms
2 teaspoons chopped garlic
1/4 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
Drizzle of white truffle oil
1 black truffle

Steps:

Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the onions, corn, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Stir in the mushrooms and garlic. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, grated cheese and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Garnish with shaved truffles.

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