Creamy risotto seasoned with chives, freshflat-leaf parsley, yellow onion, Parmigiano-Reggiano and earthytruffle oil.
Recipe: Risotto with Chivesand Truffle Oil
3 1/2 cups to 4 cups chicken broth 2 bunches fresh chives 1 cup firmly packed fresh flat-leaf parsley leaves 1 tablespoon olive oil 1 yellow onion, peeled and diced 1 cup Arborio rice 3 to 4 tablespoons butter, room temperature 1 cup freshly grated Parmigiano-Reggiano cheese – divided use 1 tablespoon white truffle oil, plus more for garnish Salt and freshly ground pepper to taste 1 small preserved black truffle, sliced paper-thin
In a medium saucepan over medium-highheat, bring chicken broth to a slow, steady simmer.
In a small pan with boiling salted water,cook the chives and parsley 15 to 20 seconds. Drain in a colanderand rinse under cold water. Pat the herbs dry with paper towelsand mince; set aside.
In a large heavy 4-quart pan over mediumheat, heat olive oil; add onion and saute for 1 to 2 minutesor until soft (be careful not to brown the onions).
Add the rice. Using a wooden spoon, stirfor 1 minute, making sure all the grains are well coated (toastingthe rice in melted butter keeps it from getting mushy). Add thehot chicken broth (1/2 cup at a time), stirring frequently. Waituntil each addition is almost completely absorbed before addingthe next 1/2 cup, reserving about 1/4 cup to add at the end.Stir frequently to prevent sticking.
NOTE: Risotto doesn’t need constant attentionduring its 18 minute cooking time. You’ll just need to checkon the pan every few minutes, give the rice a stir to keep itfrom sticking, and add more stock.
After approximately 18 minutes, when therice is tender but still firm, add the reserved broth. The riceis done when it is tender, but firm to the bite. Turn off theheat and immediately add butter, herbs, 2/3 cup Parmesan cheese,and 1 tablespoon truffle oil, stirring vigorously to combinewith the rice. Add salt and pepper to taste.
NOTE: To test the risotto for proper consistency,spoon a little into a bowl and shake it lightly from side toside. The risotto should spread out very gently of its own accord.If the rice just stands still, it’s too dry, so add a littlemore stock. If a puddle of liquid forms around the rice, you’veadded too much stock. Spoon some liquid off, or just let therisotto sit for a few more seconds off the heat to absorb theexcess stock.
Transfer risotto to warmed serving platesand serve immediately, garnished with the remaining cheese, truffleoil, and truffle slices.
Makes 4 servings.
Recipe by Linda Stradley of www.whatscookingamerica.net.Used with permission.
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