Truffle Risotto with Braised Radishes and Asparagus Tips
A Truffle a Day — Day 7
Risotto is a dish of basic Italian goodness which can be dressed up in many guises, but there is none so alluring as the addition of truffle. This is a great way to experience all species of truffles individually, as nothing sets off this delicacy better than the simplicity of these grains soaked in white wine, broth and butter.
Ingredients:
2 cups arborio rice
1 shallot
2–3 tablespoons butter
1 cup white wine
1 quart chicken broth
Salt and white pepper, to taste
Generous grating of fresh Parmesan
1 ounce grated truffle (plus more for slivers to garnish)
Preparation:
Melt butter in the bottom of a heavy-bottomed saucepan. Throw in the minced shallots and stir until translucent. Pour in the white wine, preheated so as not to make the rice turn hard.
Begin adding heated broth, a ladleful at a time, stirring frequently and always keeping the broth level up to the top of the rice. When the ensemble becomes creamy and tender, stir in the Parmesan, salt and pepper, and lastly, the grated truffle.
Serve and top with a few truffle slivers, surrounded by braised radishes and asparagus tips, and accented with a balsamic reduction.
A Truffle a Day is a series of one-a-day truffle recipes, excerpted from the soon-to-be-released Cooking with Truffles: A Chef’s Guide. All recipes can be prepared with or without truffles, depending on the voluptuousness of your pantry. Previous recipes include: Truffled Corn Chowder, Truffled Grits, Truffled Coffee, and Truffled French Bistro Cake.
