Recipe

Truffle Risotto With Parmesan Croutons

Ingredients

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups chicken stock
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
1/3 pound assorted exotic mushrooms, such shiitakes, chanterelles, or oysters, wiped clean and chopped (about 2 cups)
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions, green part only
2 tablespoons white truffle oil
Medium black truffle, for shaving
20 Parmesan Croutons [2]

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly. Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with the croutons and shaved truffles.