Double truffle risotto
Double truffle risotto

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, double truffle risotto. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Double truffle risotto This dish is a family favorite, its a dish packed with big flavor that can be used as a great side or fantastic first course. Risotto is the ultimate comfort food (along with mac and cheese), and we created this Truffled Mushroom Risotto to be decadent, comforting, and satiating. Using our Robust Blend EVOO adds depth of flavor when sautéing the garlic and shallots as well as to the Herb Sauce, and sprinkling our Double Truffle Sea Salt in.

Double truffle risotto is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Double truffle risotto is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have double truffle risotto using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Double truffle risotto:
  1. Take 1 1/2 cup arborio rice
  2. Get 6 cup chicken stock
  3. Prepare 1/2 cup grated Parmesan cheese
  4. Make ready 1 yellow onion (diced)
  5. Make ready 1 Tbsp minced garlic
  6. Prepare 3 1/2 oz truffle butter
  7. Get 1/4 cup heavy cream
  8. Take 1/4 cup white wine
  9. Get 2 Tbsp olive oil
  10. Prepare 2 Tbsp Truffle oil
  11. Make ready Pinch kosher salt
  12. Take Pinch black pepper

Add fresh ground black pepper at service. Top each bowl of risotto with a generous grating of cheese and drizzle with white truffle oil. Melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic.

Steps to make Double truffle risotto:
  1. In a large sauce pan over medium heat, melt together the butter and olive oil.
  2. Add the onion and minced garlic then sauté until the onion becomes soft and slightly translucent
  3. Add the rice and stir until the rice becomes completely coated and starts to turn opaque.
  4. Add the white wine and continue to stir until the wine has completely evaporated ensuring to scrape any brown bits from the bottom of the pan.
  5. Stir in the chicken stock in 1 cup at a time, ensue that the sock has been completely absorbed by the rice prior to adding the next cup. Repeat until all 6 cups have been incorporated, and the rice is al dente.
  6. turn the heat to low and stir in the truffle butter, continue to stir until the butter has melted an completely incorporated.
  7. Stir in the Parmesan cheese, heavy cream, & truffle oil
  8. Add salt and pepper to taste
  9. Serve and enjoy! - - (Note: you can garnish each serving with a splash of the truffle oil and black pepper)

Add tomato paste and cook until beginning to brown on. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. While black truffles tend to have an intensely earthy aroma and a flavor that lingers, white truffles are lightly fragrant with a delicate and subtle flavor, which is why they're often shaved raw atop pasta or risotto. A simple drizzle of good truffle oil is a no-brainer way to up your culinary game, even when it's not truffle season. Mix in the parsley and tarragon just before serving.

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