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Chive Risotto with Truffle Oil



Posts : 16639
Thanked : 808
Join date : 2013-01-12

Chive Risotto with Truffle Oil

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

Chive Risotto with Truffle Oil

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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4

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  • 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
  • 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

Wine Pairing

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


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 Thu 27 Oct 2016, 5:40 pm