Recipe: To Try At Home Double truffle risotto

Recipe: To Try At Home Double truffle risotto Delicious, fresh and tasty.

Double truffle risotto. Double truffle risotto This dish is a family favorite, its a dish packed with big flavor that can be used as a great side or fantastic first course. The resulting dish is a rustic creamy risotto that is rich in color and intensely scented, almost aromatic. The marriage of a full bodied meat stock and mushroom-y, earthy umami reminiscent of truffles permeates the rice (the addition of truffle oil really brings this out).

Using our Robust Blend EVOO adds depth of flavor when sautéing the garlic and shallots as well as to the Herb Sauce, and sprinkling our Double Truffle Sea Salt in.

Rice is one of the world's most widely eaten cereals.

It is the staple diet of many human populations and used in dishes like paella in Spain to risotto in Italy.

You can have Double truffle risotto using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Double truffle risotto

1. Prepare of arborio rice.

2. Prepare of chicken stock.

3. It’s of grated Parmesan cheese.

4. You need of yellow onion (diced).

5. Prepare of minced garlic.

6. You need of truffle butter.

7. It’s of heavy cream.

8. It’s of white wine.

9. It’s of olive oil.

10. You need of Truffle oil.

11. You need of kosher salt.

12. Prepare of black pepper.

Risotto is an icon of northern Italian cuisine it is cooked in a broth to a creamy consistency.

It's got so much flavor already.

You can also get away with using truffle oil to cook the onions.

When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

Double truffle risotto step by step

1. In a large sauce pan over medium heat, melt together the butter and olive oil..

2. Add the onion and minced garlic then sauté until the onion becomes soft and slightly translucent.

3. Add the rice and stir until the rice becomes completely coated and starts to turn opaque..

4. Add the white wine and continue to stir until the wine has completely evaporated ensuring to scrape any brown bits from the bottom of the pan..

5. Stir in the chicken stock in 1 cup at a time, ensue that the sock has been completely absorbed by the rice prior to adding the next cup. Repeat until all 6 cups have been incorporated, and the rice is al dente..

6. turn the heat to low and stir in the truffle butter, continue to stir until the butter has melted an completely incorporated..

7. Stir in the Parmesan cheese, heavy cream, & truffle oil.

8. Add salt and pepper to taste.

9. Serve and enjoy!

(Note: you can garnish each serving with a splash of the truffle oil and black pepper).

Reduce heat to low; cover to keep warm.

Weeknight Balsamic Mushroom Pork Chops and Truffle Risotto.

And while this is fancy enough for a romantic Valentine's Day dinner for two, it's also quick enough for a weeknight dinner.

Seared pork chops, covered in balsamic mushrooms, with truffle risotto.

While black truffles tend to have an intensely earthy aroma and a flavor that lingers, white truffles are lightly fragrant with a delicate and subtle flavor, which is why they're often shaved raw atop pasta or risotto.