Chef Geoffrey Zakarian’s Carnoli Risotto

Staff Writer
Chef Geoffrey Zakarian’s Carnoli Risotto
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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
809
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.
 

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.

Nutritional Facts

Total Fat
51g
78%
Sugar
8g
N/A
Saturated Fat
17g
83%
Cholesterol
61mg
20%
Protein
20g
39%
Carbs
64g
21%
Vitamin A
162µg
18%
Vitamin B12
0.1µg
2.4%
Vitamin B6
0.4mg
21.5%
Vitamin C
4mg
7%
Vitamin D
0.3µg
0.1%
Vitamin E
4mg
22%
Vitamin K
27µg
34%
Calcium
141mg
14%
Fiber
2g
8%
Folate (food)
36µg
N/A
Folate equivalent (total)
253µg
63%
Folic acid
128µg
N/A
Iron
4mg
21%
Magnesium
42mg
10%
Monounsaturated
27g
N/A
Niacin (B3)
10mg
50%
Phosphorus
263mg
38%
Polyunsaturated
5g
N/A
Potassium
605mg
17%
Riboflavin (B2)
0.5mg
28.5%
Sodium
821mg
34%
Thiamin (B1)
0.5mg
33.5%
Trans
0.6g
N/A
Zinc
2mg
11%

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