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Truffle Risotto With Parmesan Croutons
1
1
Tablespoon Olive oil
Cup Chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6
1
1
1
Cup Chicken stock
Teaspoon Chopped garlic
Pound Arborio rice; (2 cups)
/3 Pound Assorted exotic mushrooms; such shiitakes, chanterelles, or oysters, wiped clean and
chopped (about 2 cups)
1
1
1
3
2
1
Tablespoon Butter
/4 Cup Heavy cream
/2 Cup Freshly grated Parmigiano−Reggiano cheese
Tablespoon Chopped green onions; green part only
Tablespoon White truffle oil
Medium Black truffle; for shaving
CROUTONS
1
1
1
1
1
Egg
Tablespoon Fresh lemon juice
Cup Vegetable oil
Teaspoon Dijon mustard
Dash Hot pepper sauce
Salt
1
Cup Freshly grated Parmigiano−Reggiano cheese
Freshly ground black pepper
1
1
5
Tablespoon White truffle oil
0 Slice Day−old white bread; crusts removed
3 1/2 Fat; 0 Other Carbohydrates
In a large saute pan, over medium heat, heat the oil. Add the onions. Season
with salt and pepper, and cook, stirring. Saute until the onions are
slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture
to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add
the rice and simmer for 10 minutes, stirring constantly. Add the mushrooms
and continue to simmer, stirring constantly, until the mixture is creamy and
bubbly, about 8 minutes. Stir in the butter, cream, cheese, green onions,
and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from the
heat. Spoon the risotto in the center of each shallow bowl. Garnish with the
croutons and shaved truffles.
Yield: 8 to 10 servings
Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse
with Marcelle Bienvenu, published by William Morrow, 1997
PARMESAN CROUTONS:
Truffle Risotto With Parmesan Croutons
632
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