Best 6 Truffle Risotto Appetizers Recipes

TRUFFLE RISOTTO RECIPE

Steps:

• In a large skillet melt the butter and sauté the onion until translucent. Add the risotto rice to the pan and stir to coat in all the butter for a few minutes.
• Add the wine to the skillet and simmer until almost fully evaporated.
• Start adding the hot stock one ladle at a time making sure to cover the rice each time and maintain a constant ripple.
• Repeat the process until the rice is al dente. Remove from heat and add 1/2 ladle of stock and stir well.
• Place the truffle butter on top of the risotto and cover with a lid. Let the risotto sit covered for 5 minutes without touching it for the butter to melt from the steam.
• Stir the risotto well and add the truffle carpaccio on top making sure to reserve a few truffle slices for garnish.
• Spoon the risotto into bowls and sere garnished with the truffle slices and the minced parsley.

RISOTTO WITH TRUFFLE AND PARMESAN

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.

TRUFFLE RISOTTO

Steps:

• Flavor Base: Heat olive oil in a large pan over medium heat. Add shallots and garlic, cooking until shallots are translucent and soft, about 3 minutes.
• Toast Rice: Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
• Cook Rice: Add wine to the pot and simmer until wine has completely been absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
• Serve: Stir in parmesan, and truffle oil. Taste and add salt and pepper to suit your liking.

TRUFFLE RISOTTO

Steps:

• In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
• Divide into 6 servings and top with shaved truffles.

TRUFFLE RISOTTO (LIDIA BASTIANICH)

Steps:

• Heat the water in a pot almost to boil; cover and keep it very hot on the stove, near the risotto pan.
• Add olive oil, onion, and 1/2 teaspoon salt in the saucepan and set over medium heat.
• Stir well as the onion starts to heat and soften; stir frequently and cook until it is wilted and just starting to color, 8 minutes or so.
• Pour in the rice all at once, increase the heat, and stir the rice and onions continuously, toasting the grains (but not browning them), until they make a clicking sound as you turn them in the pan, 2 minutes or more.
• Pour in the wine, and keep stirring for another couple of minutes, all around the pan, until the moisture has evaporated and the rice is dry.
• Immediately ladle in 2 cups of the almost simmering water, enough to cover the rice, and decrease the heat.
• Cook, stirring steadily, until the water is almost totally absorbed, 4-6 minutes.
• Quickly ladle in more water to cover the rice, add another 1/2 teaspoon salt, and keep stirring, as the rice swells and releases its starches and a thick creamy suspension starts to form.
• Again, when the water is almost completely absorbed--and you can see the bottom of the saucepan as you stir--ladle in another cup or so of water.
• Remember how much water you add; after incorporating 6 cups (or a bit more) over a period of 15-19 minutes, taste the rice for texture and seasoning--add more salt and/or incorporate more hot water if needed.
• When the risotto is perfectly cooked--at once al dente and creamy--turn off the heat.
• Without delay, drop the butter pieces into the saucepan and stir vigorously to mount--or amalgamate--the risotto with butter.
• Stir in the 1/2 cup cheese.
• For each serving, spoon a mound of risotto into a warm pasta bowl, and immediately shave paper-thin flakes of truffle over the top.
• Serve right away, as the heat releases the aroma of truffle into the air, and dish up the next portion.

ASPARAGUS AND TRUFFLE RISOTTO

Steps:

• Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
• Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
• Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.