Truffle Risotto with Parmesan Croutons

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Truffle Risotto with Parmesan Croutons

Name: Truffle Risotto with Parmesan Croutons
Yield: 8 to 10 servings
Ingredients: 1 tablespoon olive oil; 1 cup chopped onions; Salt; Freshly ground white pepper; Freshly ground black pepper; 6 cups chicken stock; 1 teaspoon chopped garlic; 1 pound (2 cups) Arborio rice; 1/3 pound assorted exotic mushrooms, such shiitakes, chanterelles, or oysters, wiped clean and chopped (about 2 cups); 1 tablespoon butter; 1/4 cup heavy cream; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 3 tablespoons chopped green onions, green part only; 2 tablespoons white truffle oil; Medium black truffle, for shaving; 1 egg; 1 tablespoon fresh lemon juice; 1 cup vegetable oil; 1 teaspoon Dijon mustard; Dash of hot pepper sauce; Salt; 1 cup freshly grated Parmigiano-Reggiano cheese; Freshly ground black pepper; 1 tablespoon white truffle oil; 10 slices day-old white bread, crusts removed

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Level: Easy

Yield: 8 to 10 servings

Level: Easy

Yield: 8 to 10 servings

Ingredients

1 tablespoon olive oil

1 cup chopped onions

Salt

Freshly ground white pepper

Freshly ground black pepper

6 cups chicken stock

1 teaspoon chopped garlic

1 pound (2 cups) Arborio rice

1/3 pound assorted exotic mushrooms, such shiitakes, chanterelles, or oysters, wiped clean and chopped (about 2 cups)

1 tablespoon butter

1/4 cup heavy cream

1/2 cup freshly grated Parmigiano-Reggiano cheese

3 tablespoons chopped green onions, green part only

2 tablespoons white truffle oil

Medium black truffle, for shaving

PARMESAN CROUTONS:

1 egg

1 tablespoon fresh lemon juice

1 cup vegetable oil

1 teaspoon Dijon mustard

Dash of hot pepper sauce

Salt

1 cup freshly grated Parmigiano-Reggiano cheese

Freshly ground black pepper

1 tablespoon white truffle oil

10 slices day-old white bread, crusts removed

Directions

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute 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. Spoon the risotto in the center of each shallow bowl. Garnish with the croutons and shaved truffles.

PARMESAN CROUTONS:

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. In a food processor or blender, blend the egg and lemon juice together for 10 seconds. White the processor running, slowly pour in the vegetable oil through the feed tube. The mixture with thicken. Add the mustard, hot pepper sauce and salt, and pulse one or twice to blend well. Spoon the mixture into a small bowl and add the cheese, pepper, and truffle oil. Mix well. Cut each slice of bread diagonally into two triangles. Spread about 1 tablespoon of the mayonnaise mixture on each triangle. Place the triangles on the baking sheet and bake until lightly golden, about 15 minutes. Serve warm.
Yield: 20 croutons

Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997

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PARMESAN CROUTONS:

PARMESAN CROUTONS:

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