Best Truffle Risotto With Parmesan Broth Recipes

TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH

Steps:

• Make parmesan broth:
• Melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 minutes. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 minutes. Add cheese rinds, thyme, and parsley. Add enough water just to cover. Bring to boil; reduce heat to medium-low, cover, and simmer 2 hours, stirring occasionally. Strain, discarding solids in strainer. Return broth to saucepan. Boil over medium-high heat until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using, whisking to blend.
• Make risotto:
• Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.
• Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over medium heat. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes. Add rice and stir to coat. Add wine; increase heat to high. Boil until almost dry, about 6 minutes. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often until rice is tender but still firm to bite, about 20 minutes. Add truffle butter, verjus, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls. Pour 1/4 cup warm parmesan broth around risotto in each bowl and serve.

TRUFFLE RISOTTO

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.

CLASSIC RISOTTO RECIPE

Steps:

• Prepare the onion and garlic and noted above.
• Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
• Sauté the vegetables: In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
• Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
• Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it's creamy but still al dente in the center, you're ready for the final step! If not, continue to cook and add broth for a few minutes more. (You'll have some broth left over: save it for reheating leftovers.)
• Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you've got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping 1/4 teaspoon kosher salt). Serve with additional Parmesan cheese to top.
• Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

TRUFFLE RISOTTO

Steps:

• In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
• Divide into 6 servings and top with shaved truffles.

ASPARAGUS AND TRUFFLE RISOTTO

Steps:

• Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
• Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
• Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.

TRUFFLE RISOTTO WITH PARMESAN BROTH

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.