Unlike certain cheftestants, Petrie isn't afraid of a little risotto. In fact, he owns it with truffles and Parmesan crisps. Clear your evening, roll up those sleeves, and follow-up on part two while you're stirring the pot. Memorable flavor takes time, and we can vouch for it being worth the wait.
Parmesan Risotto with Perigord Turffles, toasted Parmesan, Plugra butter
1 cup Arborio rice
3 cups hot chicken stock
2 tablespoons shallots, chopped
1/4 cup white wine
1 cup unsalted Plugra butter, softened
2 cups good Parmesan cheese, grated
1 ounce olive oil
Salt and pepper to taste
1 teaspoon white truffle oil
1 ounce perigord black truffles (optional)
Heat a heavy-bottomed, 5-gallon pot on medium to low heat.
Saute your shallots in olive oil until translucent (no color on the shallots). Once the shallots are translucent, add the Arborio rice and continue to cook in the olive oil.
After five minutes of cooking and stirring, add the white wine and 1/3 of the hot chicken stock. Continue cooking and stirring on medium to low heat. Once the rice has soaked up most of the liquid, add another 1/3 of the stock and continue to stir. As the rice thickens, thin it out with the remaining stock.
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Once the rice is cooked al dente there should be about 1/2 a cup left of the remaining liquid. Add the softened Plugra butter and 1 cup of Parmesan cheese and stir stir stir! Season with salt and pepper.
With the remaining Parmesan, sprinkle into 2-inch rounds, about 1/4 inch thick on a silipat (silicone cooking mat). Bake at 375-degrees for 5-8 minutes.
To plate: Drizzle with white truffle oil. Garnish with toasted Parmesan. Shave black truffles over (if available) and serve.