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Jim Coleman Recipes

Red Wine Risotto with Truffle Oil & Parmesan

Yield: Makes 6 servings
For this recipe you will need:

  • 6 cups beef broth
  • ½ cup (1 stick) butter
  • 1 small onion finely chopped
  • 4 garlic cloves, minced
  • 2 cups arborio rice
  • ¾ cup dry red wine
  • 2 Tablespoons minced fresh Italian parsley
  • 1 Tablespoon minced fresh chives
  • Truffle oil for finishing
  • Freshly Grated Parmesan as desired

1. Bring the beef broth to simmer (if chilled, if room temp. then it will be OK) in medium saucepan. Cover and keep warm.

2. Melt butter in large saucepan over medium heat and add the onion and garlic. Cook a couple of minutes, add the rice and stir to coat.

3. Keep cooking until the onion is soft, stirring occasionally, about 5 minutes, making sure not to brown the rice (by doing this you will release the starch and not have to stand over it and stir it during the whole cooking time).

4. Add warm broth 2 cups at a time, allowing each addition to be absorbed before adding next and keep stirring often until rice is tender but still firm to bite, about 20 minutes.

5. Add the wine, parsley, and chives. Stir until well blended. Season to taste with salt and pepper.

6. Divide risotto among bowls. Drizzle the truffle oil around the risotto in each bowl and top with desired amount of grated Parmesan.



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