Truffle Risotto With Parmesan Croutons

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
		Salt - to taste
		Freshly-ground white pepper - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Chicken stock
1 teaspoon	5ml	Chopped garlic
1 lb	454g / 16oz	Arborio rice - (2 cups)
1/3 lb	151g / 5.3oz	Assorted exotic mushrooms, such as
		Shiitakes, chanterelles, or oysters - wiped clean,
		And chopped
1 tablespoon	15ml	Butter
1/4 cup	59ml	Heavy cream
1/2 cup	73g / 2.6oz	Freshly-grated Parmigiano-Reggiano cheese
3 tablespoons	45ml	Chopped green onions, green part only
2 tablespoons	30ml	White truffle oil
1 tablespoon	15ml	Black truffle - for shaving (medium)
		Parmesan Croutons
1		Egg
1 tablespoon	15ml	Fresh lemon juice
1 cup	237ml	Vegetable oil
1 teaspoon	5ml	Dijon mustard
1		Hot pepper sauce
		Salt - to taste
1 cup	146g / 5.1oz	Freshly-grated Parmigiano-Reggiano cheese
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	White truffle oil
10		Day-old white bread - crusts removed

Recipe Instructions

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.

Add the rice and simmer for 10 minutes, stirring constantly. Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.

Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with the croutons and shaved truffles.

For the Parmesan Croutons: Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. In a food processor or blender, blend the egg and lemon juice together for 10 seconds. White the processor running, slowly pour in the vegetable oil through the feed tube. The mixture with thicken. Add the mustard, hot pepper sauce and salt, and pulse one or twice to blend well.

Spoon the mixture into a small bowl and add the cheese, pepper, and truffle oil. Mix well. Cut each slice of bread diagonally into two triangles. Spread about 1 tablespoon of the mayonnaise mixture on each triangle. Place the triangles on the baking sheet and bake until lightly golden, about 15 minutes. Serve warm. (Yields 20 croutons)

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1B83) - from the TV FOOD - NETWORK

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