Black Truffle Risotto
Black Truffle Risotto
by Lemon Drop from A Recipe Reborn
““A creamy blend of rice and cheese, topped off with slices of rare, fragrant black truffle.””
- Prep time: 10 minutes
- Cook time: 1 hour and 35 minutes
- Yields 2 entrée servings, or 4 starter servings
Mushroom Broth
|
US |
Ingredients |
Metric |
|
4 cups |
water |
1 liter |
|
24 oz |
mushrooms, sliced |
680 g |
- Preheat the oven to 425°F/ 220°C.
- Place the mushrooms sliced side down on a baking pan in a single layer.
- Roast the mushrooms until their liquid releases, evaporates and you can smell a mushroomy aroma, about 20 minutes.
- Place the roasted mushrooms in a pot and add the water.
- Bring the pot to a boil, set the heat to low and simmer for 1 hour.
- Remove the mushrooms from the broth and discard them.
- Set the broth aside on a burner set to low to keep it warm while you prepare the risotto.
Risotto
|
US |
Ingredients |
Metric |
|
2 tbsp |
olive oil |
20 mL |
|
2 oz |
shallot, diced |
50 g |
|
1 cup |
arborio rice |
180 g |
|
½ cup |
dry white wine |
125 mL |
|
4 cups |
mushroom broth |
1 liter |
|
¼ cup |
butter, diced |
50 g |
|
1.3 oz |
Parmigiano-Reggiano cheese, grated |
50 g |
|
1 tsp |
truffle oil |
5 mL |
|
|
salt to taste |
|
- Pour the olive oil into a pan and set it over medium heat.
- Add the shallot and allow it to sweat until it is soft and translucent.
- Add the rice and stir until all the grains are coated in oil
- Pour in the wine and stir, allow it to absorb into the rice and bring it to a gentle simmer.
- Add one ladle of broth, stir it in and allow it to absorb into the rice. Continue adding broth one ladle at a time when the consistency changes from liquid to creamy.
- After 15 minutes, taste the rice for doneness and seasoning.
- Remove the pan from the heat and add the butter, cheese, truffle oil, and salt to taste.
Garnish
|
US |
Ingredients |
Metric |
|
|
black truffles, sliced |
|
|
|
basil leaves |
|
|
|
truffle oil |
|
This recipe was created by adapting from:
