Recipe

Truffle Risotto With Parmesan Croutons

Ingredients

1 tablespoon olive oil
1 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/8 teaspoon freshly ground black pepper
6 cups Chicken Stock [2]
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
1/3 pound assorted exotic mushrooms, such as shiitakes, chanterelles, or oysters, wiped clean and chopped (about 2 cups)
1 tablespoon unsalted butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions (scallion), green parts only
2 tablespoons white truffle oil

Heat the olive oil in large sauté pan over medium heat. Add the onions, salt, white pepper, and black pepper and cook, stirring. Sauté 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 and serve immediately, accompanied by <a href="http://www.emerils.com/recipedb/recipepull.php?id=2619" target="_blank">Parmesan Croutons</a>.