Haute Cuisine Truffle Risotto

Ingredients

While the original Italian risotto is known for its simplicity and rustic charm, this haute cuisine adaptation elevates the dish to new heights. The addition of truffles, a prized ingredient in haute cuisine, brings an earthy and decadent flavor to the risotto. The cooking techniques used in haute cuisine ensure a perfectly creamy and velvety texture, making this dish a true culinary masterpiece. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 ounce (28g) fresh truffles, thinly sliced 1 ounce (28g) fresh truffles, thinly sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the chicken or vegetable broth over medium heat until hot but not boiling. Keep it warm.
2. 2.
   In a large, deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the Arborio rice to the skillet and stir well to coat each grain with the oil. Cook for 1-2 minutes, until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next.
6. 6.
   Continue adding the broth and stirring until the rice is al dente, tender yet firm to the bite. This process will take approximately 20 minutes.
7. 7.
   Stir in the heavy cream, grated Parmesan cheese, and butter until well combined and creamy.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove the skillet from heat and let it rest for a few minutes.
10. 10.
    Serve the risotto in individual plates, topping each portion with thinly sliced fresh truffles.

Treat your ingredients with care...

• Truffles — Use fresh truffles for the best flavor. If fresh truffles are not available, you can use truffle oil or truffle paste as a substitute, but the flavor will be less intense.

Tips & Tricks

• To achieve the perfect creamy texture, stir the risotto constantly while adding the broth.
• Use a good quality Arborio rice for the best results.
• For an extra touch of luxury, drizzle a few drops of truffle oil over the finished risotto before serving.
• Serve the risotto immediately to enjoy it at its best, as it tends to lose its creamy texture upon standing.
• Experiment with different types of truffles for a unique flavor experience.

Serving advice

Serve the Haute Cuisine Truffle Risotto as a main course, accompanied by a simple green salad dressed with a light vinaigrette. Garnish each plate with a sprinkle of grated Parmesan cheese and a few fresh truffle shavings for an elegant presentation.

Presentation advice

Present the Haute Cuisine Truffle Risotto in individual plates, ensuring that each portion is beautifully plated with a generous amount of fresh truffle slices on top. Use white or black plates to enhance the visual appeal of the dish.