TRUFFLE RISOTTO
Take your favorite comfort food to new heights with the addition of truffle oil for the best fresh Truffle Risotto around. Made with arborio rice, garlic, and (optionally) white wine!
Provided by Sarah Bond
Categories Main Dishes Pastas
Time 30m
Number Of Ingredients 10
Steps:
- Flavor Base: Heat olive oil in a large pan over medium heat. Add shallots and garlic, cooking until shallots are translucent and soft, about 3 minutes.
- Toast Rice: Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
- Cook Rice: Add wine to the pot and simmer until wine has completely been absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
- Serve: Stir in parmesan, and truffle oil. Taste and add salt and pepper to suit your liking.
Nutrition Facts : ServingSize 1 serving, Calories 471 kcal, Carbohydrate 60.1 g, Protein 16.6 g, Fat 16.8 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 965 mg, Fiber 2 g, Sugar 0.8 g
RED WINE RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
- Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.
RISOTTO WITH TRUFFLE AND PARMESAN
I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)
Provided by blondie5for5
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 498.1 calories, Carbohydrate 60.5 g, Cholesterol 33.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 8.1 g, Sodium 1126.5 mg, Sugar 2 g
More about "truffled red wine risotto with parmesan broth food"
PARMESAN TRUFFLE RISOTTO – A COUPLE COOKS
From acouplecooks.com
THE BEST MUSHROOM RISOTTO (EASY RECIPE)
From platingsandpairings.com
FIND YOUR FAVORITE RISOTTO RECIPE - FOOD
From foodandwine.com
TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH
From bigoven.com
5/5 (1)Total Time 1 hrCategory Side DishCalories 885 per serving
CREAMY TRUFFLE RISOTTO RECIPE WITH MUSHROOMS | MAHATMA® RICE
From mahatmarice.com
MUSHROOM TRUFFLE RISOTTO WITH CAHORS MALBEC - COOKING CHAT
From cookingchatfood.com
BEEF BROTH RISOTTO RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH RECIPE | EAT YOUR …
From eatyourbooks.com
FOODCOMBO
PARMESAN TRUFFLE RISOTTO – A DELICIOUS MAIN COURSE FROM ITALY
From eurofoodseattle.com
TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH - DREWVOGEL.COM
From drewvogel.com
TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH - INMAN FAMILY …
From inmanfamilywines.com
TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH — TRUFFLE PADDOCK
From trufflepaddock.com
TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH - SUSAN ALEXANDER …
From susanalexander-truffles.com
TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH - BIGOVEN.COM
From bigoven.com
TRUFFLED TOCCATA RISOTTO WITH PARMESAN BROTH - GOLD MEDAL WINE …
From goldmedalwineclub.com
BEST RED WINE CHOCOLATE TRUFFLES RECIPE - HOW TO MAKE RED WINE ...
From delish.com
THE BEST TRUFFLE MUSHROOM RISOTTO I SO MUCH FOOD
From somuchfoodblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love