Chef Geoffrey Zakarian’s Carnoli Risotto

Chef Geoffrey Zakarian’s Carnoli Risotto
Staff Writer
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"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."

6
Servings
321
Calories Per Serving
Deliver Ingredients

Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 ½ quarts chicken stock or fish stock
  • ½ cup Spanish onion, finely diced
  • 12 ounces Carnaroli rice
  • 4 ounces white wine
  • 1 ½ quarts chicken stock or fish stock
  • ½ cup olive oil, for finishing
  • ½ cup Parmigiano-Reggiano, grated
  • 4 ounces 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.
 

Nutritional Facts

Total Fat
6g
9%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
57g
44%
Protein
6g
13%
Calcium, Ca
13mg
1%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
38µg
1%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
66mg
21%
Manganese, Mn
3mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
183mg
26%
Sodium, Na
170mg
11%
Water
21g
1%
Zinc, Zn
1mg
13%

Risotto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Risotto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.