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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 c. minced onions
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- Â Â Freshly-grnd black pepper to taste
- 6 c. chicken stock
- 1 tsp minced garlic
- 1 lb Arborio rice - (2 c.)
- 1/3 lb assorted exotic mushrooms, such as
- Â Â shiitakes, chanterelles, or possibly oysters wiped clean,
- Â Â and minced
- 1 Tbsp. butter
- 1/4 c. heavy cream
- 1/2 c. freshly-grated Parmigiano-Reggiano cheese
- 3 Tbsp. minced green onions, green part only
- 2 Tbsp. white truffle oil
- 1 med black truffle for shaving
- 1 x egg
- 1 Tbsp. fresh lemon juice
- 1 c. vegetable oil
- 1 tsp Dijon mustard
- 1 dsh warm pepper sauce
- Â Â Salt to taste
- 1 c. freshly-grated Parmigiano-Reggiano cheese
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. white truffle oil
- 10 slc day-old white bread crusts removed
Direcciones
- In a large saute/fry pan, over medium heat, heat the oil. Add in the onions. Season with salt and pepper, and cook, stirring. Saute/fry till the onions are slightly soft, about 3 min. Add in the stock and garlic. Bring the mix to a boil, reduce the heat to medium, and simmer for about 6 min.
- Add in the rice and simmer for 10 min, stirring constantly. Add in the mushrooms and continue to simmer, stirring constantly, till the mix is creamy and bubbly, about 8 min.
- Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer for 2 min, 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 possibly 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 mix with thicken. Add in the mustard, warm pepper sauce and salt, and pulse one or possibly twice to blend well.
- Spoon the mix into a small bowl and add in the cheese, pepper, and truffle oil. Mix well. Cut each slice of bread diagonally into two triangles. Spread about 1 Tbsp. of the mayonnaise mix on each triangle. Place the triangles on the baking sheet and bake till lightly golden brown, about 15 min. Serve hot. (Yields 20 croutons)
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 8 servings | |
| Calories 581 | |
| Calories from Fat 341 | 59% |
| Total Fat 38.58g | 48% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.7g | |
| Cholesterol 33mg | 11% |
| Sodium 314mg | 13% |
| Potassium 329mg | 9% |
| Total Carbs 50.67g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.65g | 1% |
| Protein 7.73g | 12% |
