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 \N | truffles; shaved |
| ⅔ cup | grated parmigiano-reggiano cheese |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1 \N | === garnish === |
| 1.00 \N | 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
Converted by MM_Buster v2.0l.
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