Skip to content

Truffle Risotto

March 4, 2010

by Elizabeth

Pardon my absence, but I’ve been sick. So sick that I couldn’t eat for five days, let alone cook. After two weeks out of the kitchen, I was going crazy. I needed to get back in touch with the food I was eating, I needed to fill my house with the aroma of sauteed onions, I needed to chop, I needed to stir something.

So I made risotto. Comfort food at its finest, and I’m pretty sure it also fell into the “plain food” diet the doctor prescribed. I mean, it’s just rice after all, and I can’t be the only one who thinks it’s perfectly normal to dress up “sick food” with truffle oil. Right?

A lot people hate on truffle oil, my husband being one of them, but I happen to love it. I’m not saying I think it’s a good idea to go make truffle infused chicken or something, but it definitely has its place. And risotto is an excellent place for truffle oil, as long as you keep the dish simple. This is basic risotto, with just a handful of parmesan, a dash of chives, and a drizzle of truffle oil. Pure comfort food, guaranteed to bring you back to the land of the living.

Truffle Risotto

1/4 cup minced shallot
1 tablespoon olive oil
2 tablespoons butter, divided
3/4 cup arborio rice
1/2 cup dry white wine
4 cups chicken stock
1/2- 3/4 cup grated parmesan cheese, plus more for serving
1 1/2 teaspoons minced chives, plus more for serving
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon white truffle oil

Bring the chicken stock to a simmer in small pot, lower heat to medium low. Meanwhile, melt 1 tablespoon butter with the olive oil in a large saute or risotto pan over medium heat. Add the shallots and saute for 3 minutes or so, do not let them brown. Add the rice and stir, coating it with the butter and oil. Let it toast for 1 minute.

Add the wine, stir the risotto continuously, making sure to scrape up any brown bits on the bottom of the pan. When the liquid is nearly all absorbed, add 1/2 cup of warm chicken stock to the risotto. Stir continuously until it is absorbed, about 3 minutes. Repeat this process, adding stock in 1/2 cup increments, until the risotto is cooked. It’s ready when the risotto is thick and creamy, but the rice is still just al dente. I usually start tasting it when I’ve used 3/4 of the stock.

Stir in the remaining 1 tablespoon of butter and the parmesan cheese. Season with salt and pepper to taste. Take the risotto off the heat, then add the chives and truffle oil. Plate and garnish with extra parmesan and chives.

Serves 2 as a main course, or 4 as a side.

Another plus of risotto is that the leftovers make excellent arroncini or risotto cakes. In fact you might want to double the recipe so you can have some the next night. Just a warning, the truffle flavor will fade when you fry them.

Risotto Cakes

leftover truffle risotto
1 or 2 eggs, beaten
panko or regular breadcrumbs
vegetable oil for frying

Using very cold risotto from the refrigerator, form patties about 3 inches in diameter and 1 inch thick. Dip in eggwash, then dredge in breadcrumbs.

Meanwhile, pour about 1/2 cm vegetable oil into a cast iron skillet. Heat over medium high until very hot but not yet smoking. Add the risotto cakes, fry for about 3 minutes before flipping with a large spatula. Fry for another 2 minutes, they should be golden brown and crispy. Remove to a plate lined with paper towels to absorb excess oil. Serve as an appetizer or with a salad for a light meal.

Advertisements
9 Comments leave one →
  1. Katie permalink
    March 4, 2010 9:48 am

    Ryan hates truffle oil too – hilarious! Must be a boy thing. 🙂

  2. March 4, 2010 3:11 pm

    Boys just don’t get it!

  3. Emily Cassady permalink
    March 14, 2010 4:05 pm

    Liz,
    Quick question: The white truffle oil I purchased from the store was AWFUL.
    I want to try this again with the right stuff…what brand do you recommend?
    Thanks!
    Emily

  4. March 15, 2010 9:21 am

    Emily – The brand I am using right now is La Truffiere, which can be found here: http://www.thespicehouse.com/spices/white-truffle-oil-la-truffiere-condimento-aromatizzato-al-tartufo-bianco?utm_source=g-base&utm_medium=shp&utm_campaign=feed.

    I have also gone to Central Market (or any gourmet store) and just asked, usually the sales people have tried them all and know which ones are good! Better luck next time!

Trackbacks

  1. Bitches Who Brunch - Truffle Risotto and Parmesan-Roasted Broccoli.
  2. Cheese Lovers’ Day! « Deux Maisons
  3. 02.11.11 – A Valentine’s Celebration Chez Vous « Deux Maisons
  4. Truffled Red Wine Risotto « Deux Maisons
  5. Baked Orzo with Goat Cheese « Deux Maisons

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: