Triple Truffle Risotto

Risotto is one of life's ultimate comfort foods. (Thank you to the Chinese, who cultivated the rice, and the Italians, who perfected cooking it). Risotto can be served as a side dish, or as a main dish. Just depends upon what you put in it. Today, I decided to go over the top savory. Instead of plain old butter, I added Black Truffle Butter. Instead of adding Parmesan cheese, I added black truffle cheese. And, just prior to serving, spritzed on some white truffle oil. Served with browned sea scallops and roasted green and yellow zucchini squash.
If I had any wild mushrooms, or, any mushrooms at all, I would have caramelized them in a hot skillet with butter and olive oil, and added them to the Risotto. I had none. Used them to make a meal for friends with a new baby and 3 year old twins. They trumped us. No mushrooms. Read on.

Here goes:
Start with 2 Tbsp olive oil, 2 Tbsp butter, 1 and 1/2 cups Arborio rice, (it has lots of starch), 6-8 cups simmering chicken broth, (I used leftover turkey stock supplemented with chicken broth), 1/2 cup white wine, 2 big shallots, (or 4 small shallots, or 1 small onion), 2 Tbsp black truffle butter, 1/4 cup black truffle cheese  (It's not in the pic, as the package was ripped open and thrown away before I could yell "STOP!"), grated, and about 10 squirts white truffle oil.

Start by heating a large, deep skillet on medium heat. Add olive oil and butter.

When butter is melted, add the minced shallots.

Cook for about 3-5 minutes, until translucent.

Throw in the Arborio rice and stir.

Make sure to coat all rice grains with oil/butter. This will keep them from sticking together. Cook for about 3 minutes.

Add 1/2 cup white wine to pan. Yes, I actually did use a measuring cup! I was almost out of white wine, so did not want to go overboard.

Stir it up. Cook it until the wine is absorbed. The pan will produce lots of steam. Open the windows. Or turn on the stove fan, as the Fire Dept will be at your door, soon, wanting dinner.

See how there's no liquid on the sides of the skillet? Needs stock.

When the wine is absorbed and the rice is beginning to stick to the pan, begin adding the hot stock, 2 ladles at a time. Stir.

 

Make sure to scrape the bottom of the skillet. You don't want rice sticking to the skillet.

When the broth is absorbed, add another 2 ladle's broth to the pan. Stir. Repeat. Continue to cook until each addition of broth is absorbed. Stir. Keep adding broth and cooking and stirring, until rice is tender. Here at 6,000 ft altitude, that about 35 minutes. At sea level, probably less.

When the rice is tender and the broth absorbed, the Risotto should look like this. Creamy, tender, not sticky or glumpy. (I don't think that's a word).

Add 2 Tbls Black Truffle Butter (Whole Foods), 1/4 cup  grated Black Truffle Cheese ( Sam's), 1 Tbls butter, and spray about 10 sprays white truffle oil over the top.

Top with fresh snipped chives.

I was able to snap a pic only after the fam had filled their plates. Not much left, but it was fantastic!

Print this:

1. 2 Tbsp olive oil, 2 Tbsp butter. Melt together.
   
   
2. 2 big shallots, minced (saute in butter and EVOO)
   
3. 1 and 1/2 cups Arborio rice (Saute in butter/oil, after shallot is translucent).
   
4. 1/2 cup white wine (Add to shallot. Cook over Medium heat until liquid is absorbed).
   
5. 6-8 cups simmering chicken broth (Add 2 ladles a  time)
   
6. 2 Tbsp black truffle butter (Add when rice is cooked)
   
7. 1/4 cup black truffle cheese (Add when rice is cooked)
   
8. 10 squirts white truffle oil. (just before serving)
   

Enjoy!