TRUFFLE RISOTTO WITH PARMESAN BROTH

TRUFFLE RISOTTO WITH PARMESAN BROTH image

Yield 8 Servings

Number Of Ingredients 10

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Parmesan Broth:
About 6 oz.(180g) Parmesan rinds
Rice:
2 fresh black truffles (about 1oz, 30g each) cleaned
2 T xvoo
2 plump moist garlic cloves, peeled, halved, green germ removed and minced
2 shallots trimmed, peeled & finely minced
Fine Sea Salt
2 cups (390g) Italian Abborio Rice
1 cup (100g) grated parmesan + more for serving

Steps:

1. In a large sauce pan combine the parmesan rinds and 6 cups (1.5l) water. Simmer stirring regularly to prevent cheese fro sticking to the pan, until the rinds are soft and the broth is fragrant, about 30 min. Strain discarding rind and keep at a bare simmer. 2. With a veg. peeler, peel the truffles. Mince the peel & put in a jar with a tight lid. Finely slice the truffle with a mandoline and put slices in another jar. 3. In another large saucepan, sweat the garlic, shallots & salt in xvoo, covered till translucent. Add rice and cook till translucent. 4. When rice glistens begin adding broth a ladle at a time stirring till absorbed. Till rice is ready. Stir in the minced truffles and half the cheese. 5. Spoon into warmed bowls and top with truffle slices and more cheese.