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Truffled Red Wine Risotto with Parmesan Broth

Truffled Red Wine Risotto with Parmesan Broth


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Ingredients

Parmesan Broth

  • 1 small leek (white part only), chopped
  • 1 small fennel bulb, chopped
  • 1/2 cup head of garlic, halved crosswise
  • 1 1/2 pounds Parmesan cheese rinds, broken into 2- to 3-inch squares

Risotto

  • 2 fresh Italian parsley sprigs
  • 1 teaspoon whole black peppercorns
  • 2 cups low-salt chicken broth
  • 2 cups carnaroli rice or arborio rice
  • 6 ounces white truffle butter
  • 2 tablespoons red or white verjus or 1 tablespoon red or white wine vinegar
  • 2 tablespoons minced fresh Italian parsley
  • 1 tablespoon minced fresh chives

Recipe Preparation

Parmesan Broth

  • Melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 minutes. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 minutes. Add cheese rinds, thyme, and parsley. Add enough water just to cover. Bring to boil; reduce heat to medium-low, cover, and simmer 2 hours, stirring occasionally. Strain, discarding solids in strainer. Return broth to saucepan. Boil over medium-high heat until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using, whisking to blend.

Risotto

  • Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.

  • Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over medium heat. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes. Add rice and stir to coat. Add wine; increase heat to high. Boil until almost dry, about 6 minutes. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often until rice is tender but still firm to bite, about 20 minutes. Add truffle butter, verjus, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls. Pour 1/4 cup warm parmesan broth around risotto in each bowl and serve.

Recipe by Douglas Keane CyrusReviews Section

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1. Cardoon Risotto

Ingredients:

  • 3 pounds of cardoons
  • 2 lemons
  • 3 tablespoons salt
  • 2 tablespoons flour
  • 4 cups water
  • Salt
  • 4 tablespoons unsalted butter
  • 3/4 cup of minced green onion
  • 1 minced clove of garlic
  • 1/2 cup white wine
  • 1/2 cup grated parmesan cheese
  • 1 cup risotto rice
  • Black pepper
  • Truffle oil

Procedure:

1. Gently pull the cardoons apart to prevent them from bunching up. Remove any leaves and the narrow end.

2. Peel off the tough strings from the surface and remove the white parts from the stalk.

3. Cut the cardoons into small pieces, roughly 3-inch long.

4. Pour water into a small bowl. Squeeze one lemon into the bowl. Place the cardoons in the bowl to soak.

5. Boil water in a large pot. Add the juice of one lemon and a bit of salt. Stir in the flour to preserve the color of the cardoons. Boil the cardoons for 20-45 minutes or until the cardoons are tender. Remove from heat and set aside.

6. Separate the outer stalks from the inner stalks. Place the outer stalks in the blender together with 2 cups of water. Process until it becomes a thick puree. Add 2 more cups of water and process until fully combined.

7. Pour the cardoon sauce into a pot on medium heat. Lower heat once the mixture starts to bubble.

8. Take the remaining cardoons and mince them into small pieces. Set aside.

9. Place 3 tablespoons butter in a saucepan over medium high heat. Mince the green onion and separate the white parts from the green. Set aside the green parts, and add the white parts to the saucepan. Saute for around a minute.

10. Add the rice and garlic. Saute for one more minute, coating the rice with the butter thoroughly. Increase heat to high.

11. Add white wine. Stir occasionally while allowing the mixture to simmer until the volume of the liquid has decreased significantly.

12. Add around 2 cups of cardoon broth. Continue stirring occasionally as the risotto bubbles. Once the liquid has evaporated, add more cups of broth. Repeat this step until the rice is done and tender.

13. Add the chopped cardoon stalks, the green bits of green onion, parmesan cheese and the remaining butter. Mix well, breaking up any large bits of rice that are stuck together. If you want your risotto to have a runny consistency similar to porridge, you may add water to the mixture until you get your preferred consistency.


Truffled Risotto with Wild Mushrooms

This version of risotto doesn’t involve nearly as much stirring as the classic recipe and is every bit as good. You can use the basic technique to make any flavor risotto. I made the recipe in class and had forgotten how good it was so I had to make it again for dinner. Since it wound up only being the two of us that night, I had leftovers, which became these marvelous risotto cakes, so make sure you make more than enough.

Did you know that cremini and baby bellas are the same mushroom? A lot of times the baby bella are more expensive. You don’t have to spend more. Cêpes and Porcini are basically the same mushroom too, except Cêpes are French and Porcini are Italian.

After the dried mushrooms are hydrated and removed from the liquid, if they are not sandy or gritty, let the liquid settle and just pour off the top leaving the sediment in the bottom.

Truffled Risotto with Wild Mushrooms

Serves about 6 as a side dish

½ – 1 oz dried mushrooms that includes, hopefully, some morels, cêpes or porcini
2 T butter
8- 12 oz fresh wild mushrooms (cremini, shittake, etc) sliced
1/2 tsp thyme
1/8 tsp. pepper
2 T olive oil
½ C minced shallot
2 C Arborio rice
½ Tsp. salt
½ C white vermouth or dry white wine
2 C chicken stock mixed with the strained mushroom soaking liquid & enough water to make 5 C
½ C Parmesan cheese + more for serving
1 – 2 T truffle oil , optional, but delicious

Mushrooms Happily Hydrating

Rehydrate the dried mushrooms in 2-3 cups hot water until softened, about 30 minutes. Remove the mushrooms from the water, making sure they are not sandy or gritty and reserve the soaking liquid. Strain the liquid through a coffee filter to remove any grit and combine with the stock and water. Coarsely chop the dried and fresh mushrooms.

Leave room when you are sauteing mushrooms so they can cook evenly and brown a bit too

Melt the butter in a sauté pan and sauté all the mushrooms until browned, seasoning with salt, pepper and thyme. Do not crowd the pan or they will not brown. You can cook them in batches. Set aside.

Heat the oil in a heavy pot. Add the shallot and sauté until tender. Stir in the rice. Add the wine/vermouth, stirring frequently until absorbed. Add 3 C of the stock mixture and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook stirring occasionally until virtually all of the liquid is absorbed. Add the salt and stir. You can do ahead to this point.

Take the risotto off the heat when it still looks a little soupy. The rice will continue to absorb the liquid.

Add the remaining broth, 1/2 C at a time stirring constantly, until each addition is absorbed and the rice is creamy but still somewhat firm in center. You might not need all the liquid or If necessary add more water. Stir the reserved mushrooms into rice with Parmesan. Taste and season with additional salt and pepper if necessary and add additional liquid if too much has absorbed. Drizzle the truffle oil on top to make it truffled risotto and serve immediately with an additional shower of cheese.


Scallops with Truffled Risotto

Bring broth to a boil in a small pot, then reduce heat and keep warm. Peel the garlic and the shallot and chop finely. Heat 20 grams (approximately 1/4 cup) butter in a pot over medium heat and sauté garlic and shallot until translucent. Add the rice and wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

Rinse the raspberries, puree and strain through a sieve.

Rinse the scallops, pat dry and sauté until golden brown on both sides in a hot pan with 30 grams (approximately 2/3 cup) melted butter. Remove the scallops and keep warm. Deglaze the drippings with cream. Stir in raspberry puree and season with salt and pepper. Let simmer for 5 minutes over medium heat until thickened.

Stir the truffle butter and Parmesan into the finished risotto. Season with salt and pepper. Serve on warmed plates, with 3 scallops and sprinkled with raspberry sauce. Garnish with cress.


Truffled Red Wine Risotto with Parmesan Broth - Recipes

This year for Valentine's Day, I decided that we'd eat in -- mostly because other people had planned way further ahead than I had. First, my babysitter was already taken and second, the restaurant I wanted to take Amy to was completely booked the day before and after Valentine's Day.

So I figured that instead of going out, I'd make dinner myself (yes, I do actually cook sometimes).

Picking out the menu was the toughest part. I had some ideas for dishes that I wanted to make, but when I put them down on paper in front of me, I realized that they really wouldn't go well together. How professional chefs do tasting menus on a regular basis, I'll never know. Here's the menu I ended up with:

Appetizer
Malpec Oysters with Mignonette Granité
2005 Santa Rita Reserva Sauvignon Blanc

Pasta
Truffled Red Wine Risotto with Parmesan Broth
2003 Savannah-Chanelle Russian River Valley Pinot Noir

Dessert
White Russian Milk Shake

You can click the links on the dishes to see where I found the recipes for them.

All and all I think I batted about .500. I didn't like the Malpec oysters too much there wasn't much to them. And the mignonette recipe used too much red wine vinegar and I overdid it with the pepper.

The risotto came out great, and I'd recommend the recipe for anyone looking for an out-of-the-ordinary risotto. I think the key was using a good Pinot Noir and then serving the dish with the same wine, which really brought out the flavor of the wine in the dish. But the best thing was the Parmesan broth. I prepared it the night before and it was really easy to make. If you're wondering where you can just get parmesan rinds, Whole Foods sometimes sells them.

I killed the duck (not in a good way). I've made this recipe before and nailed it, but this time I was trying to time three different dishes and actually sit down and enjoy the meal with Amy, so I cooked all of the dishes at the beginning and them put them in the oven on warm. The risotto was fine since I purposely left it a little undercooked, but I pan-fried the duck at the recommended six minutes a side, and it came out way overdone. Oh well.

Whenever you mix Kahlua, Vodka, and vanilla ice cream together, you can't really go wrong. I wanted to make my own dessert -- buying one at the market just seemed like cheating, but I'm no pastry chef, so the white Russian milkshake seemed just right and it ended up being a good finishing touch on the meal.

So if you want to impress your special someone next Valentine's Day, I'd recommend the above menu except for the oyster mignonette. Just find some oysters that you like and serve them on some ice. Oh, and don't eff up the duck like I did. I think next time I try to do this with the duck, instead of putting it in the oven, I'll under cook it (probably three minutes a side) and then when I'm ready to serve it, I'll re-fry it quick before I plate it.


Not an ordinary cut of beef

We want you to know that the meat you'll select for your meal at The Whaling Station is not an ordinary cut of beef. Our chef has come to believe the tastiest beef is a combination of: breeding feeding aging process and preparation. He presents to you this ideal combination, right here at the world famous Whaling Station. This has been confirmed by our judges, over one million diners.

Our sources are under continuous scrutiny, as is each individually selected side of beef. In fact, we know of no where else will you find such dedication to the perfection of your meal.

SOCIALIZE


Only at Oro Valley Location

Served from 8am to 11am

all eggs dishes come with choice of herbed potatoes, fresh fruit or sliced tomatoes and toast

BREAKFAST

choice of bacon, sausage patties, rosemary ham, turkey sausage

italian style omelette with salame, roasted peppers, onion, spinach, parmesan cheese, provolone cheese

choice of three of the following: cheese, ham, bacon, sausage, tomatoes, green chili, mushrooms, spinach, roasted peppers, artichoke hearts, fresh basil, onion. extra item 50c each

two poached eggs on toasted ciabatta, rosemary ham, hollandaise sauce

eggs scrambled with bacon, spinach, parmesan cheese

fresh mozzarella, tomatoes, pesto sauce

smoked salmon, tomatoes, capers, goat cheese, red onion

smoked salmon, toasted ciabatta, cream cheese, capers, sliced tomatoes, boiled egg, red onion

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made with boar's head bacon on your choice of bread: ciabatta, multigrain, sourdough, rye

on ciabatta roll with egg, rosemary ham, provolone

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short stack $5.25. one pancake $3.25. add blueberries or chocolate chips for $1

served with raisins and brown sugar

made with three slices of ciabatta. add blueberries for $1

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SIDE ORDERS

  • one egg any style
  • cup of fresh fruit
  • breakfast potatoes
  • bowl of fresh fruit
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DRINKS

extra espresso shot - iced or hot

extra espresso shot - iced or hot

changes and substitutions are subject to a charge. consuming under cooked meat, eggs, or seafood may cause foodborne illness


🍷 Pairing Suggestions

As you can see in my photos, we love this dish with a rosé. a crisp, dry rosé. With year 'round summer in McAllen and all the fresh seafood, we find this versatile wine goes with most meals. A sauvignon blanc is always a good choice with seafood, as its citrus, herbal, grassy minerality pairs really well!

I hope that you will set your sights high, and give Seared Scallop with Mushroom Risotto a try. 😀 Mark and I will enjoy it as a first course, followed by something creative featuring lamb chops, and of course, a light and lovely dessert. More to come on that later. Soft jazz, candlelight, a bottle of wine, and a quiet evening with my man wins "hands down" over our crowded local restaurants.



Comments:

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  2. Dairr

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  3. Tami

    I beg your pardon that I interrupt you, I also want to express the opinion.

  4. Jayronn

    I have thought and have removed the idea



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