|Risotto with White Truffles in a Crunchy Parmigiano Reggiano Basket
Chef Massimiliano Convertini of Antico Bottega del Vino—New
Adapted by StarChefs.com
Yield: 2 Servings
- 4 ounces grated Parmigiano Reggiano
- 3 Tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 6 ounces Arborio rice
- ½ glass dry white wine
- ¾ gallon vegetable stock
- 3 ounces aromatic truffle butter
- 8 ounces Parmigiano Reggiano, grated
- 4 ounces raw Alba white truffle
For the Parmigiano Basket:
Put a 5-inch Teflon pan on a medium flame and let it warm
up for a few minutes. Place a 5-inch bowl upside down on the
table. When the pan is hot, sprinkle the whole bottom of the
pan with 2 ounces grated cheese and let it cook for two minutes.
When it starts to become golden, take it off the flame and
use tongs to place the cheese on the upside down bowl. Use
your hands to create the shape of a bowl and allow to cool.
Repeat to make a second bowl.
For the Risotto:
Heat the olive oil in a large pot and cook the shallots until
golden. Add the rice and toast until the bottom of pot becomes
sticky and deglaze with the wine. Once dry, reduce the heat
to low and gradually add the vegetable broth constantly stirring
the rice and adding stock until cooked. When the rice is very
close to being completely cooked, turn off the flame and let
it sit covered for two minutes. Add the aromatic butter, the
remaining cheese and the leftover extra virgin olive oil.
Stir for a few minutes until the rice is creamy and serve
Sit the Parmigiano Basket on a plate and fill with risotto.
Using a mandolin, shave the truffle over the Risotto to finish.
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