Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chive Risotto with Truffle Oil

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Chive Risotto with Truffle Oil Empty Chive Risotto with Truffle Oil

    Post by Lobo Wed 20 Jan 2016, 1:42 am

    Chive Risotto with Truffle Oil Img95l
    Chive Risotto with Truffle Oil
    Chive Risotto with Truffle Oil Translucent
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    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 4






    • 146

    Ingredients:


    • 2 bunches fresh chives
    • 1 cup firmly packed fresh flat-leaf parsley leaves
    • 1 Tbs. olive oil
    • 1 yellow onion, diced
    • 1 cup Arborio rice
    • 3 1/2 cups chicken stock, warmed
    • 1 cup freshly grated Parmigiano-Reggiano
        cheese
    • 3 to 4 Tbs. unsalted butter, at room temperature
    • Salt and freshly ground pepper, to taste
    • 1 Tbs. white truffle oil, plus more for garnish
    • 1 small preserved black truffle, sliced paper-thin

    Chive Risotto with Truffle Oil Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Bring a small pot of salted water to a boil over high heat. Add the chives and parsley and cook for 15 to 20 seconds. Drain in a colander and rinse under cold water. Pat the herbs dry with paper towels and mince.

    In a risotto pan over medium heat, warm the olive oil. Add the onion and sauté, stirring, until translucent, 3 to4 minutes. Add the rice and sauté, stirring constantly, until translucent, 3 to 4 minutes. Add the stock 1/2 cup at a time and cook, stirring constantly, adding more stock as needed. Continue untilthe rice is tender but firm to the bite, 20 to 25 minutes.

    Stir in the herbs, 2/3 cup of the cheese, the butter, salt, pepper and the 1 Tbs. truffle oil. Serve immediately, garnished with the remaining 1/3 cup cheese, truffle oil and truffle slices.
    Williams-Sonoma Kitchen.

      Current date/time is Fri 10 May 2024, 10:45 pm