Truffled Red Wine Risotto With Parmesan Broth Recipes

Steps:

• Heat chicken broth in a stockpot over medium-low heat until warmed.
• Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
• Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
• Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

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.

Steps:

• In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
• Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
• Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.