| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 1 |
c |
Mixed wild mushrooms, sliced |
| 2 |
c |
Arborio rice |
| 3 |
c |
Mushroom broth |
| 2 |
c |
Heavy cream |
| 2 |
|
Truffles, shaved |
| 2/3 |
c |
Grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish |
|
|
Salt and pepper |
| 1 |
|
Truffle to shave |
| 2 |
tb |
Chopped chives |
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.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2313
Posted to bakery-shoppe digest V1 Number 031 by freida
<freezelandfreida@citynet.net> on Apr 16, 1997
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