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Serves
US | Metric
Ingredients
Risotto
  • 1 Cup Arborio rice
  • ½ Pc large onion (brunoise)
  • 6 tbsps Olive oil
  • ½ Cup Dry white wine
  • 3 tbsps Butter
  • ¾ Cup Parmigiano Reggiano (grated)
  • 2 Oz Black Truffle (diced)
  • Salt and black pepper (to taste)
  • 2 pcs Bay leaves
  • ½ pc Lemon (zest)
  • ½ bunch Chives (chopped)
  • 2 Cups Chicken or Veg stock (hot)
Parm rind foam
  • 1 Cup Rind (chopped up)
  • 1 Cup High fat milk
  • 0.38gr Xanthan gum
  • 2.5gr Versawhip
  • Salt and pepper to taste
Parm crisps
  • 4 Oz Parmigiano Reggiano (grated)
Garnish
  • 2 Oz Grated truffle
  • ¼ Cup Roasted hazelnut
Parmigiano Reggiano and truffle risotto Parmigiano Reggiano and truffle risotto

Parmigiano Reggiano and truffle risotto

A classic Italian dish, a crowd pleaser, delicious, rich and decadent. The risotto, although it can be made with so many different flavours, I decided to stay classic.

A 5 year old Parmigiano Reggiano, truffle, Parmigiano crisps and a rind foam.

Recipe is also quite easy to accomplish!

Prep 45 minutes
Total 45 minutes

Risotto:

  • Swear the onions off with oil and butter (no colour)
  • Add the rice and cook up (crack) for a minute or two while stirring.
  • Deglaze with white wine and reduced to almost dry.
  • Add the bay leaves and chicken stock.
  • While stirring, add the chicken stock little bit little until the rice is cooked and absorbed most of the stock. Around 17-18 minutes. The risotto should still have a bite, before serving remove the bay leaves.
  • Add the lemon zest, Parmiggiano, truffle and chives. Mix well.
  • Season with pepper and salt.


Parm rind foam:

  • Place the rinds with milk in a saucepan and bring it to a simmer.
  • Let infuse for 15 minutes.
  • Add the additives and blend well with a mixer.
  • Place in an ISI gun and charge it with 3 CO2 cartridges.
  • Set adide.


Parm crisps:

  • Place the grated Parmiggiano on a baking sheet lined up with parchment paper and cook in a 350℉ oven until golden brown or crispy.
  • Break into small pieces and set aside.


Assembling:

  • Place the risotto in a bowl, add the roasted hazelnut, garnish with the foam and Parm crisps.
  • Finish with black pepper and olive oil.
Parmigiano Reggiano and truffle risotto Parmigiano Reggiano and truffle risotto

Parmigiano Reggiano and truffle risotto

A classic Italian dish, a crowd pleaser, delicious, rich and decadent. The risotto, although it can be made with so many different flavours, I decided to stay classic.

A 5 year old Parmigiano Reggiano, truffle, Parmigiano crisps and a rind foam.

Recipe is also quite easy to accomplish!

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Risotto
  • 1 Cup Arborio rice
  • ½ Pc large onion (brunoise)
  • 6 tbsps Olive oil
  • ½ Cup Dry white wine
  • 3 tbsps Butter
  • ¾ Cup Parmigiano Reggiano (grated)
  • 2 Oz Black Truffle (diced)
  • Salt and black pepper (to taste)
  • 2 pcs Bay leaves
  • ½ pc Lemon (zest)
  • ½ bunch Chives (chopped)
  • 2 Cups Chicken or Veg stock (hot)
Parm rind foam
  • 1 Cup Rind (chopped up)
  • 1 Cup High fat milk
  • 0.38gr Xanthan gum
  • 2.5gr Versawhip
  • Salt and pepper to taste
Parm crisps
  • 4 Oz Parmigiano Reggiano (grated)
Garnish
  • 2 Oz Grated truffle
  • ¼ Cup Roasted hazelnut

Risotto:

  • Swear the onions off with oil and butter (no colour)
  • Add the rice and cook up (crack) for a minute or two while stirring.
  • Deglaze with white wine and reduced to almost dry.
  • Add the bay leaves and chicken stock.
  • While stirring, add the chicken stock little bit little until the rice is cooked and absorbed most of the stock. Around 17-18 minutes. The risotto should still have a bite, before serving remove the bay leaves.
  • Add the lemon zest, Parmiggiano, truffle and chives. Mix well.
  • Season with pepper and salt.


Parm rind foam:

  • Place the rinds with milk in a saucepan and bring it to a simmer.
  • Let infuse for 15 minutes.
  • Add the additives and blend well with a mixer.
  • Place in an ISI gun and charge it with 3 CO2 cartridges.
  • Set adide.


Parm crisps:

  • Place the grated Parmiggiano on a baking sheet lined up with parchment paper and cook in a 350℉ oven until golden brown or crispy.
  • Break into small pieces and set aside.


Assembling:

  • Place the risotto in a bowl, add the roasted hazelnut, garnish with the foam and Parm crisps.
  • Finish with black pepper and olive oil.