This Truffle Risotto with Parmesan Croutons recipe listed in the catalog of the Web site http://www.truffes.com yields 8-10 servings. The prep time is about 10 minutes.
Ingredients
1 Tablespooon olive oil
Salt
Black pepper that is freshly ground
1 teaspoon garlic, chopped
1/3 lb. exotic mushrooms, like oysters, chantrelles, or shiitakes chopped and wiped clean (around 2 cups)
1/4 c. heavy cream
3 Tablespoons chopped green onions, only green portion
Medium black truffle, for shaving
1 cup chopped onions
Freshly ground white pepper
6 cups chicken stock
1 lb. (2 cups) Arborio rice
1 tablespoon butter
1/2 c. freshly grated Parmigiano-Reggiano cheese
2 T. white truffle oil
Instructions
Within a huge saute pan, on heat that is medium, heat oil. Add in onions. Season the mixture with pepper and salt, and cook, occasionally stirring. Saute the mixture until the onions are a bit soft, around three minutes. Add in the garlic and stock. Bring it within a boil, decrease heat to medium, then simmer it for around six minutes. Add in rice, then simmer for ten minutes, constantly stirring. Add in the mushrooms, then continue simmering, constantly stirring, until it’s bubbly and creamy, around eight minutes. Stir in truffle oil, green onions, cheese, cream, and butter. Simmer for two minutes, constantly stirring. Remove it from heat. Put the risotto in the middle of every bowl that is shallow. Then, garnish it with the shaved truffles and croutons. Visit the catalog of the Web site http://www.truffes.com for this wonderful recipe.
Parmesan Croutons:
1 T. fresh lemon juice
1 t. Dijon mustard
Salt
Freshly ground black pepper
10 slices day-old white bread, crusts removed
1 egg
1 cup vegetable oil
Hot pepper sauce, dash
1 c. freshly grated Parmigiano-Reggiano cheese
1 T. white truffle oil
Preheat an oven until it reaches 350 degrees Fahrenheit. Line the cookie sheet using some parchment paper. Within a blender or food processor, combine the lemon juice and egg for ten seconds. While the processor is running, pour slowly in vegetable oil via the feeding tube. It will thicken. Add in the salt, hot pepper sauce as well as the mustard and pulse once or twice in order to combine well. Spoon it into a tiny bowl, then add the truffle oil, pepper, and cheese. Combine well. Cut every slice of bread into diagonal shapes of 2 triangles. Spread around one tablespoon of the mixture of mayonnaise onto every triangle. Place triangles onto a baking sheet, then bake them until they are lightly golden, around fifteen minutes. Finally, serve them warm. Vist the Web site http://www.truffes.com for more amazing recipes.
Purchase truffles like those used in this recipe
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