Chef Geoffrey Zakarian's Carnoli Risotto

4 from 1 ratings

"I love to treat holidays as a special occasion. I always like to do a white truffle risotto. It's so special and only around a few brief months. It's worth the splurge because you don't really have to give anyone a gift! It's so luxurious on its own. For gift ideas, I feel that wine is always appropriate, but usually they are ill chosen. I prefer to give antique out of print cookbooks. They are a treasure and also give a real snapshot of what cuisine was like in another time. They make a great conversation piece and if opened in the kitchen, it's always good for an extended conversation about the culture of the past."

Servings

servings

Ingredients

¼ cup extra-virgin olive oil
1 ½ quarts chicken stock or fish stock
½ cup spanish onion, finely diced
12 ounce carnaroli rice
4 ounce white wine
1 ½ quarts chicken stock or fish stock
½ cup olive oil, for finishing
½ cup parmigiano-reggiano, grated
4 ounce butter
½ cup chives, minced

Directions

Heat the chicken stock to a simmer and turn off.
In a large sauté pan or sautoir, sweat the onions over medium heat with the first installment of olive oil until translucent, about 6 minutes. Season with kosher salt and fresh cracked pepper.
Add the rice and turn the heat to medium-high. Stir the rice and allow it to toast until it becomes nutty and aromatic. Add the white wine and scrape the bottom of the pan to prevent sticking of the rice. Cook the white wine until it has completely evaporated and return the heat to medium.
Add a ladle at a time of chicken stock, enough to just come to the surface of the rice. Stir the rice constantly until the grains are al dente and the rice is creamy.
Finish with Parmesan cheese, and then turn the heat off and emulsify the butter and remaining olive oil by vigorously whipping the rice using a spatula or wooden spoon. Fold in the chives, and re-season. Serve immediately.
Finish with a fresh shaving of black or white truffles if desired.