Truffle risotto

Yield: 4 servings

Measure Ingredient
2.00 tablespoon olive oil
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
1.00 cup mixed wild mushrooms; sliced
2.00 cup arborio rice
3.00 cup mushroom broth
2.00 cup heavy cream
2.00 truffles; shaved
⅔ cup grated parmigiano-reggiano cheese
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === garnish ===
1.00 truffle; to shave
¼ cup grated parmigiano-reggiano cheese
2.00 tablespoon chopped chives

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic and mushrooms. Cook for 1 minute. With a wooden spoon, stir in the rice and saute for 1 minute. Add the mushroom broth ½ cup at a time. Add the cream, ½ cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 20 minutes. The rice is done when it is tender but still firm. Fold in the truffles and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 minutes. Remove from the heat.

Spoon the risotto into a shallow bowl. Garnish with shaved truffles, cheese and chives. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2313 broadcast 04-02-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-19-1997

Recipe by: Emeril Lagasse

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