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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Chive Risotto with Truffle Oil


Posts : 26746
Thanked : 1363
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

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4

  • 146


  • 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 23 Nov 2017, 7:03 am