White Truffle Risotto
Makes 6 Servings
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WINE PAIRING | |
|---|---|---|
| Aged White Burgundy Chardonnay | ||
As decadent as food gets, this risotto showcases the complex flavors of parmigiano reggiano cheese and incredible earthy white alba truffles (some of the finest truffles in the world). Whipped heavy cream adds richness while making the finished risotto luxuriously thick. Let’s just say that when this came off the stove we took a break and ate in silence…as if praying to the food gods.
We already have a great post explaining the basic risotto method, but we thought that this warranted its own recipe since it literally made four experienced palates swoon.
INGREDIENTS
- 2 cups Carnaroli Rice
- 1 cup onion very finely chopped
- 1 ½ cups dry white wine (Italian Soave, Fiano di Avellino, or Falanghina)
- 2-3 cups lowest salt chicken stock (you could substitute vegetable stock)
- ¾ cup heavy cream
- ½ cup olive oil
- 3 ½ ounces of Parmigiano Reggiano cheese
- 2 tbsp unsalted butter
- 3 tbsp fresh oregano, very finely chopped
- Sea Salt to taste
- 1/8th oz fresh white Alba truffles (though any fresh truffle will do)
DIRECTIONS
1
Whip the cream to firm peaks and store it in the fridge, covered.
2
3
Add the onion and sweat, stirring occasionally until it is soft and translucent (see photo). The heat in the pan should not be high enough to color the onion.
4
5
Add the carnaroli rice, and stir it frequently until it begins to shine and is slightly translucent. You should smell some nuttiness coming off the pan when it’s ready.
6
7
Slowly begin to add the hot stock (about 6oz at a time), letting each portion of stock be absorbed into the rice before adding more. Stir occasionally to prevent sticking and help draw the starch out of the rice.
8
9
10
11
Just before serving, very gently fold in the whipped cream, using cutting and light folding motions. Taste for seasoning again, and add more salt if needed.
12
Shave white alba truffles as thinly as possible over the risotto. Garnish with additional chopped oregano if desired. Serve immediately.
Comments 1
I would love for my experienced palate to swoon…..