Truffle Risotto With Parmesan Croutons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Emlive09 | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | c | Chopped onions |
| Salt | ||
| Freshly ground white pepper | ||
| Freshly ground black pepper | ||
| 6 | c | Chicken stock |
| 1 | t | Chopped garlic |
| 1 | lb | Arborio rice, 2 cups |
| 1/3 | lb | Assorted exotic mushrooms |
| such shiitakes | ||
| chanterelles or | ||
| oysters wiped | ||
| clean and chopped | ||
| about 2 cups | ||
| 1 | T | Butter |
| 1/4 | c | Heavy cream |
| 1/2 | c | Freshly grated |
| Parmigiano-Reggiano | ||
| cheese | ||
| 3 | T | Chopped green onions, green |
| part only | ||
| 2 | T | White truffle oil |
| 1 | Black truffle, for shaving | |
| 1 | Egg | |
| 1 | T | Fresh lemon juice |
| 1 | c | Vegetable oil |
| 1 | t | Dijon mustard |
| 1 | ds | Hot pepper sauce |
| Salt | ||
| 1 | c | Freshly grated |
| Parmigiano-Reggiano | ||
| cheese | ||
| Freshly ground black pepper | ||
| 1 | T | White truffle oil |
| 10 | Day-old white bread, crusts | |
| removed | ||
| 53 | Fat, 0 Other Carbohydrates |
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. Yield: 8 to 10 servings Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 PARMESAN CROUTONS: Preheat the oven to 350 degrees F. 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. Yield: 20 croutons Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 Converted by MC_Buster. Per serving: 4230 Calories (kcal); 271g Total Fat; (58% calories from fat); 47g Protein; 378g Carbohydrate; 300mg Cholesterol; 13244mg Sodium Food Exchanges: 22 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; Recipe by: EMERIL LIVE SHOW #EMIB83 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 6098
Calories From Fat: 3440
Total Fat: 384.9g
Cholesterol: 640.6mg
Sodium: 8122.4mg
Potassium: 2396.8mg
Carbohydrates: 438.9g
Fiber: 4g
Sugar: 33.7g
Protein: 209.6g