Truffle Risotto

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 cup	110g / 3.9oz	Mixed wild mushrooms - sliced
2 cups	320g / 11oz	Arborio rice
3 cups	711ml	Mushroom broth
2 cups	474ml	Heavy cream
2		Truffles - shaved
2/3 cup	97g / 3.4oz	Grated Parmigiano-Reggiano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
1		Truffle - to shave
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Chopped chives

Recipe Instructions

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 1/2 cup at a time. Add the cream, 1/2 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.

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

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