Risotto alla Milanese with Black Truffle and Chives
Chef Jason
Rated 5.0 stars by 1 users
Author:
Chef Jason
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Hey everyone, Chef Jason here! Today, we're diving into the luxurious and creamy world of Risotto alla Milanese with Black Truffle and Chives. This classic Italian dish is elevated with the rich flavor of truffle and the subtle touch of saffron. Perfect for a special dinner, this risotto will surely impress your guests. Let’s get cooking! 🍚🍷
Ingredients
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3 cups broth
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1½ cups water
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1 pinch saffron
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1 ounce Parmesan cheese
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6 tablespoons unsalted butter
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1 bunch chives
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1 shallot
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¼ cup olive oil
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Balinese Truffle Salt, to taste
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1 cup carnaroli rice
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½ cup of dry white wine
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Truffle Carpaccio, to taste
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Champagne vinegar or other favorite vinegar, to taste
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Cutting board
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Knife
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2 oz ladle
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Wooden spoon
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Cheese grater
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Large pan
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Small pot
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1 cup measure
Mise en Place 🔪
Directions
Prep 🥒
In a small pot on high heat, bring the broth and water to a boil. Once boiling, stir in the saffron and remove the pot from heat, allowing the saffron to bloom.
Finely grate the Parmesan.
Dice the butter. Slice the chives. Peel and haché, or finely mince, the shallot.
How to Cook 🍳
In a large pan on low heat, stir together the shallot, olive oil, and a pinch of Balinese Truffle Salt. Cook until the shallot is translucent and tender but hasn’t taken on any color.
Add the rice and stir constantly until the rice is fragrant and turns a pearly white, about 1 minute.
Add the wine, turn the heat to medium-high, and stir constantly until the liquid reduces and the pan is au sec, or nearly dry, about 3 minutes.
Turn the heat down to medium and add one ladle of hot stock to the pan. Cook, stirring constantly, until almost all of the liquid has evaporated. Repeat this process until there is only 1 ladle of stock left and the rice is al dente.
Stir in the remaining ladle of stock, bring to a simmer, and turn the heat to low.
Add the butter and Parmesan cheese. Stir until homogenous.
Adjust the seasoning with Balinese Truffle Salt and Champagne vinegar to taste.
Plate up that risotto and garnish with a few slices of that Truffle Carpaccio, a sprinkle of sliced chives, and a final touch of Balinese Truffle Salt. Enjoy your culinary trip to Italy!!