Truffled Risotto Prepared 3 Ways By 3 Top Chefs

Welcome back to Truffle Tuesday!

This week, we’ll be looking at a Northern Italian classic:  Truffled Risotto.  Risotto itself, usually a primo (first course), is prepared a number of different ways depending on the region and the chef.  We’ve chosen these three recipes based on the following criteria:

  • They are all delicious
  • None of them is terribly complex or difficult
  • Each one has the heft of a top chef behind it
  • Each one represents a different approach to the dish, bringing out different flavors and different textures from this delectable dish.

First up, classic Truffle Risotto by Lidia Bastianich.  Here, the rice is cooked in wine, then in water, and butter and grated cheese provide the creamy texture and flavor one expects from Risotto.  And of course, the shaved truffle finish takes the whole thing to another level.

Next, a recipe by Michael Symon.  Here, chicken stock is used instead of water.  Also, less butter is used, and a different cheese.  Lastly, this recipe incorporates a clove of garlic, which makes the truffles seem to infuse the entire dish.

Finally, a Risotto with Leeks, Shiitake Mushrooms, and Truffles by Gabriel Rucker. This recipe is more involved than the other two, involving additional spices as well as mushrooms.

Here’s a summary of some of the differences (all quantities are for two cups of rice)

Chef Wine Broth/Stock Butter
Bastianich 1 cup white 8 cups water 6 tbsp
Symon 1 cup white 3 cups chicken stock 4 tbsp
Rucker 1/2 cup white 5+ cups vegetable broth 4 tbsp

Why not try them all and see which one is your favorite?

Of course, it would be remiss not to mention that you can get truffles delivered directly to you at our store.

Bon Apetit, and see you tomorrow for Wine Wednesday!

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