{{ :recipes:risotto_with_chives_and_truffle_oil.jpg?200|}} ====== Risotto w/Chives & Truffle Oil ====== /* Description */ Very similar to William Sonoma's [[https://www.williams-sonoma.com/recipe/chive-risotto-with-truffle-oil.html|Chive Risotto with Truffle Oil]]. {(rater>id=100|name=Risotto With Chives And Truffle Oil|type=rate|headline=off)} |**Preheat:** °|**Yield:** servings|| |**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00| ====== Ingredients ====== * 3 1/2 cups to 4 cups chicken broth * 2 bunches fresh chives * 1 cup firmly packed fresh flat-leaf parsley leaves * 1 tablespoon olive oil * 1 yellow onion, peeled and diced * 1 cup Arborio rice * 3 to 4 tablespoons butter, room temperature * 1 cup freshly grated Parmigiano-Reggiano cheese, divided * 1 tablespoon white truffle oil, plus more for garnish * Salt and freshly ground pepper to taste * 1 small preserved black truffle, sliced paper-thin ====== Directions ====== - In a medium saucepan over medium-high heat, bring chicken broth to a slow, steady simmer. - In a small pan with boiling salted water, cook the chives and parsley 15 to 20 seconds. Drain in a colander and rinse under cold water. Pat the herbs dry with paper towels and mince; set aside. - In a large heavy 4-quart pan over medium heat, heat olive oil; add onion and saute for 1 to 2 minutes or until soft (be careful not to brown the onions). - Add the rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy). Add the hot chicken broth (1/2 cup at a time), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking. - NOTE: Risotto doesn't need constant attention during its 18 minute cooking time. You'll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock. - After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. The rice is done when it is tender, but firm to the bite. Turn off the heat and immediately add butter, herbs, 2/3 cup Parmesan cheese, and 1 tablespoon truffle oil, stirring vigorously to combine with the rice. Add salt and pepper to taste. - Transfer risotto to warmed serving plates and serve immediately, garnished with the remaining cheese, truffle oil, and truffle slices. ====== Notes ====== - To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Pasta-Rice Vegetarian European/Italian }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Appetizer/Cold Appetizer/Hot Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Bread/Yeast Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Ingredient Ingredient/Seasoning-Rub Ingredient/Brine-Marinade InstantPot Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood MainDish/Vegetarian Pasta-Rice Vegetarian European/Italian Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Side Side/Starch Side/Vegetable Snack Soup Soup/Stock-Broth Stew-Braise Stew-Braise/InstantPot Stew-Braise/SlowCooker-Crockpot Stir-Fry Vegetarian European/Italian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/Southwestern African Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/English European/French European/Greek European/Polish European/Italian European/Spanish Latin Latin/Brazilian Latin/Mexican MiddleEastern ---Recipe Sources--- AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet KingArthurFlour MilkStreet LMaidment TMaidment DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~