| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Emlive09 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped onions |
|
|
Salt |
|
|
Freshly ground white pepper |
|
|
Freshly ground black pepper |
| 6 |
c |
Chicken stock |
| 1 |
ts |
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 |
tb |
Butter |
| 1/4 |
c |
Heavy cream |
| 1/2 |
c |
Freshly grated Parmigiano-Reggiano cheese |
| 3 |
tb |
Chopped green onions; green part only |
| 2 |
tb |
White truffle oil |
| 1 |
md |
Black truffle; for shaving |
| 1 |
|
Egg |
| 1 |
tb |
Fresh lemon juice |
| 1 |
c |
Vegetable oil |
| 1 |
ts |
Dijon mustard |
| 1 |
ds |
Hot pepper sauce |
|
|
Salt |
| 1 |
c |
Freshly grated Parmigiano-Reggiano cheese |
|
|
Freshly ground black pepper |
| 1 |
tb |
White truffle oil |
| 10 |
sl |
Day-old white bread; crusts removed |
INSTRUCTIONS
PARMESAN CROUTONS
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;
53 1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIB83
Converted by MM_Buster v2.0n.
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