Black Truffle Risotto Food
RISOTTO WITH BLACK TRUFFLES
Risotto is a terrific dinner party dish, easy to prepare in front of your guests while they drink a cocktail.
Provided by Petra Carter
Categories Main Dish
Time 35m
Number Of Ingredients 10
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
Provided by Michael Symon : Food Network
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 10
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
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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