Indulge your taste buds in a culinary journey like no other with our exquisite White Truffle and Chervil Risotto accompanied by a Fondue of Gulf Shrimp. This luxurious dish is a symphony of flavors and textures that will leave you craving for more.
Each element of this recipe is carefully crafted to create a harmonious balance of flavors. The risotto is made with the finest Arborio rice, cooked to perfection in a rich broth infused with white truffles and fresh chervil. The result is a creamy and flavorful risotto that is both comforting and elegant.
Complementing the risotto is a fondue of succulent Gulf shrimp, prepared with a blend of Gruyère and Emmental cheeses. The fondue is velvety smooth and rich, with a hint of white wine and a touch of garlic. The shrimp are perfectly cooked, adding a delicate sweetness and briny flavor to the dish.
To elevate the experience even further, the risotto is topped with a generous helping of grated Parmesan cheese, adding a nutty and savory dimension. The combination of the creamy risotto, the rich fondue, and the nutty Parmesan creates a truly unforgettable dish.
This White Truffle and Chervil Risotto with a Fondue of Gulf Shrimp is perfect for a special occasion or a romantic dinner. Its elegant presentation and sophisticated flavors will impress even the most discerning palate.
Additional Recipes Included:
- Creamy Pesto Pasta with Roasted Vegetables: A vibrant and flavorful pasta dish featuring tender roasted vegetables tossed in a creamy pesto sauce.
- Pan-Seared Scallops with Lemon Butter Sauce: Succulent scallops perfectly seared and served with a tangy lemon butter sauce.
- Chocolate Lava Cakes with Raspberry Coulis: Decadent chocolate cakes with a molten center, served with a sweet and tangy raspberry coulis.
SEARED SCALLOPS ON SHRIMP AND TRUFFLE RISOTTO
Provided by Alan Wong
Categories Rice Appetizer Sauté Scallop Shrimp Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 appetizer servings
Number Of Ingredients 13
Steps:
- Bring clam juice and broth to simmer in medium saucepan. Reduce heat to low; cover to keep warm. Heat olive oil in heavy medium saucepan over medium-high heat. Add shrimp; sauté 1 minute. Using slotted spoon, transfer to bowl. Add onion to pan; sauté until translucent, about 1 minute. Add garlic; sauté 15 seconds. Add rice; stir 1 minute. Add wine; simmer until absorbed, about 1 minute. Add 1 cup clam juice mixture to rice; simmer until liquid is absorbed, stirring often. Continue adding liquid 1 cup at a time and stirring often, allowing each addition to be absorbed before adding next, until rice is tender but still firm to bite, about 20 minutes. Stir in butter and shrimp. Season with salt and pepper.
- Heat vegetable oil in heavy medium skillet over high heat. Sear scallops until golden brown and just opaque in center, about 1 minute per side. Divide risotto among 6 plates. Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives, and serve.
- *Available at Italian markets, specialty foods stores, and some supermarkets.
GRILLED GULF SHRIMP
Steps:
- Preheat your grill to medium heat.
- Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.
RISOTTO, WITH WHITE TRUFFLES
Steps:
- Over medium heat melt the butter and soften the onion. Add the rice and stir with a wooden spoon to coat the grains with butter. Let rice cook three to four minutes, stirring frequently so that it will absorb the butter and turn opaque.
- Add the wine, stir, and bring to boil. Turn down heat.
- Add the broth a ladle at a time, and cook, stirring. Keep stirring and adding broth for 15 to 20 minutes. The rice will absorb the liquid. Make sure the broth is being absorbed and there is not too much liquid on top. The bottom of the pan should be cleaned.
- Test the rice for doneness. Season with salt. Keep tasting until the rice is done.
- Let the rice sit off heat for three to four minutes. Add the Parmesan. Spoon the rice onto individual plates and serve. Grate the truffles on top of individual servings and add freshly ground pepper to taste.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 1131 milligrams, Sugar 5 grams, TransFat 0 grams
RISOTTO WITH TRUFFLE AND PARMESAN
I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)
Provided by blondie5for5
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 498.1 calories, Carbohydrate 60.5 g, Cholesterol 33.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 8.1 g, Sodium 1126.5 mg, Sugar 2 g
RISOTTO WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories dinner, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Melt two tablespoons butter in a heavy frying pan over low heat. Add the shallots and cook until transluscent, about five minutes.
- Pour in the rice and stir with a wooden spoon over medium heat until all the rice is coated with the butter. Let it cook for three to four minutes, stirring frequently so that it absorbs the butter and turns opaque.
- Add the wine, and cook till evaporated,then the chicken stock, a cup at a time, and cook the rice over medium heat, stirring constantly as the stock is absorbed by the rice. When the rice is almost tender, after about 15 minutes, add the garlic. Cook until the rice is al dente, about five to eight minutes more.
- Season to taste with salt and pepper. Let the rice sit off heat for two to three minutes. Stir in the remaining butter. Do not return to heat or the butter will melt without binding. With a truffle cutter or sharp knife, shave off pieces of truffle and sprinkle them on the rice.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 6 grams, Carbohydrate 74 grams, Fat 15 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 972 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your risotto. Use the best white truffle oil, chervil, and Gulf shrimp that you can find.
- Toast the rice: Toasting the rice before cooking it helps to develop its flavor and give the risotto a creamy texture.
- Use a good quality stock: The stock you use will also play a big role in the flavor of your risotto. Use a homemade stock if possible, or a high-quality store-bought stock.
- Cook the risotto slowly and stir it frequently: Risotto takes time to cook, so be patient. Stir it frequently to prevent the rice from sticking to the bottom of the pot and to help it absorb the liquid evenly.
- Add the white truffle oil and chervil at the end: Adding the white truffle oil and chervil at the end of cooking will help to preserve their delicate flavors.
Conclusion:
This white truffle and chervil risotto with a fondue of Gulf shrimp is a luxurious and delicious dish that is perfect for a special occasion. The creamy risotto is infused with the rich flavor of white truffle oil and chervil, and the Gulf shrimp are cooked to perfection in a flavorful fondue. Follow these tips to make sure your risotto turns out perfectly.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love