ironchef
Executive Chef
Cleaning out the pantry/fridge can sometimes yield great impromptu meals.
Porcini and Asparagus Risotto with White Truffle Oil
(Risotto ai Porcini e Asparago con Olio Tartufo Bianco)
Yield: 4 servings
Ingredients:
2 c. Carnoli or Arborio Rice
3 Tbsp. Extra Virgin Olive Oil
1/2 c. White Onion, finely chopped
3-4 Garlic Cloves, thinly sliced
1/2 tsp. Red Chili Flakes
1/2 c. Dry White Wine
3 1/2 - 4 c. Chicken Stock, heated
3/4 c. Loosely packed dried Porcini Mushrooms
2 c. Fresh Asparagus, cut into 1-2" pieces
2/3 c. Freshly Grated Pecorino-Romano Cheese
1/2 c. Unsalted Butter
2-3 oz. White Truffle Oil
Kosher salt to taste
Method:
In a saucepan, heat the chicken stock and reserve. In a small bowl (a glass Pyrex type measing cup works well), combine the mushrooms with enough hot water to rehydrate and completely cover the mushrooms. Use another bowl to press down on the mushrooms so that they can soak thoroughly. In a 12" saute pan or skillet, heat the oil until lightly smoking. Add the onion and saute until translucent, about 3-4 minutes. Add the garlic and chili flakes, and saute for one more minute. Reduce the heat to medium, and add the rice. Lightly toast the rice until it gets a clear, transparent look and slightly browns. Deglaze with the white wine and stir well. Continue to cook until the wine reduces au sec. Add the stock to the risotto (about 6 oz. at a time) and stir until the liquid is mostly absorbed. Continue to add the stock and stir until you have about 1/2 cup of stock remaining. Add the porcini mushrooms and their liquid to the rice, and stir using the same method as the stock. Add the asparagus to the risotto (the risotto is about 6-8 minutes away at this point) while stiring until the liquid from the porcini is mostly absorbed. Taste the rice for doneness. It should be soft and moist with only a slight bite at the end, or similar to al dente pasta. If the rice is still too firm, add more of the reserved stock until the rice softens. Stir in the butter and cheese, then add salt to taste. Serve with the truffle oil drizzled on and around the risotto.
Porcini and Asparagus Risotto with White Truffle Oil
(Risotto ai Porcini e Asparago con Olio Tartufo Bianco)
Yield: 4 servings
Ingredients:
2 c. Carnoli or Arborio Rice
3 Tbsp. Extra Virgin Olive Oil
1/2 c. White Onion, finely chopped
3-4 Garlic Cloves, thinly sliced
1/2 tsp. Red Chili Flakes
1/2 c. Dry White Wine
3 1/2 - 4 c. Chicken Stock, heated
3/4 c. Loosely packed dried Porcini Mushrooms
2 c. Fresh Asparagus, cut into 1-2" pieces
2/3 c. Freshly Grated Pecorino-Romano Cheese
1/2 c. Unsalted Butter
2-3 oz. White Truffle Oil
Kosher salt to taste
Method:
In a saucepan, heat the chicken stock and reserve. In a small bowl (a glass Pyrex type measing cup works well), combine the mushrooms with enough hot water to rehydrate and completely cover the mushrooms. Use another bowl to press down on the mushrooms so that they can soak thoroughly. In a 12" saute pan or skillet, heat the oil until lightly smoking. Add the onion and saute until translucent, about 3-4 minutes. Add the garlic and chili flakes, and saute for one more minute. Reduce the heat to medium, and add the rice. Lightly toast the rice until it gets a clear, transparent look and slightly browns. Deglaze with the white wine and stir well. Continue to cook until the wine reduces au sec. Add the stock to the risotto (about 6 oz. at a time) and stir until the liquid is mostly absorbed. Continue to add the stock and stir until you have about 1/2 cup of stock remaining. Add the porcini mushrooms and their liquid to the rice, and stir using the same method as the stock. Add the asparagus to the risotto (the risotto is about 6-8 minutes away at this point) while stiring until the liquid from the porcini is mostly absorbed. Taste the rice for doneness. It should be soft and moist with only a slight bite at the end, or similar to al dente pasta. If the rice is still too firm, add more of the reserved stock until the rice softens. Stir in the butter and cheese, then add salt to taste. Serve with the truffle oil drizzled on and around the risotto.
