Risotto & Beyond : Risotto with Fresh Black Truffles
Risotto with Fresh Black TrufflesCOOKING TIME: 20 minutes
SERVING SIZE: 6
- 6 cups vegetable broth
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 slice medium white or yellow onion, finely chopped to make 1/4 cup
- 1/2 tsp finely ground sea salt, plus more as needed
- 1/2 tsp finely ground white pepper, plus more as needed
- 1 1/4 cups carnaroli superfino rice
- 1/3 cup dry Italian wine
- 2 tbsp cold unsalted butter
- 2 ounces parmigiano reggiano, finely grated to make 3/4 cup
- 1 ounce black truffle
In a medium heavy-gauge saucepan or pot over medium heat, bring the broth to a boil. Reduce the heat to maintain a slow simmer.
In a medium heavy-gauge saute pan or skillet at least 3 inches deep (with lid handy), warm the olive oil over low heat. Add the onion and cook, stirring frequently, until the onion is soft and translucent but not browned. It's okay to add 2 tablespoons of water to help the onion soften without browning, just be sure the water has evaporated before moving to the next step. Season with salt and pepper. Add the rice and stir for two minutes, until the kernels are well coated. Add the wine, stirring until it has completely evaporated. Ladle 1/2 cup of the hot vegetable broth into the pan and stir continuously until reduced by two thirds. Add another ladleful, again stirring until reduced to two thirds. Repeat the process until most of the broth has been used and the rice is tender but not mushy, with a creamy consistency. (You may have as much as a cup of broth left unused.) When stirred, the rice should move across the pan in slow waves (all'onda). This should take about 14 minutes from the time you begin ladling the broth into the rice.
Remove the risotto from the heat; cover for two minutes. Stir in the butter and cheese until the risotto is creamy. Season with salt and pepper. Spoon the risotto into a serving bowl or individual dishes, drizzle with olive oil, and shave the entire truffle, paper thin, over the risotto. Serve immediately.Add Recipe Kit To Cart
All credit for this recipe goes to John Coletta with Nancy Ross Ryan and Monica Kass Rogers, in collaboration with Rizzoli International Publications for the cookbook Risotto & Beyond.
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