Search

A Sip Before Dying - Truffle Risotto Bites


Risotto is made out of arborio rice, an Italian short-grain rice. When cooking the arborio over low heat and adding liquid, the short grains will absorb the liquid and release starch at the same time, resulting in an ultra creamy risotto.


8 cups chicken broth (or for a vegetarian dish, use vegetable broth!)

1/2 onion, minced

4 tablespoons butter

2 cups arborio rice

3/4 cup dry white wine

1/2 cup finely grated parmesan cheese

2 tablespoons white truffle oil

1/2 teaspoon salt

1 cup breadcrumbs

vegetable oil for frying


Heat the broth in a medium saucepan until hot but not boiling. Keep hot on the stove.


In a large pan, melt 2 tablespoons of butter and sauté onions until translucent. Add the rice and stir continuously for about a minute until all the rice is coated with the butter. Add the wine and stir continuously again until the wine is absorbed into the rice—about 2 minutes. Then add about 1 cup (or 1 ladle full) of the hot broth to the rice and stir continuously until the broth is almost absorbed into the rice. Add the rest of the broth the same way, 1 cup at a time, until the rice is tender and mixture is creamy—about 25–30 minutes.


Reduce heat to low and stir in parmesan cheese, truffle oil, last 2 tablespoons of butter, and salt to taste.


Refrigerate the mixture until chilled, roughly an hour.


Roll the risotto mixture into 1 inch balls. If too sticky to easily handle, coat your fingers with cold water first. Then coat balls in breadcrumbs.


You can either drop the balls into a deep fryer or fry on the stove in oil, turning occasionally until all sides are browned. Once browned, set balls on a paper towel to absorb excess oil. Enjoy!


Makes about 24 Risotto Bites.


Shortcuts!

If you're not a risotto purist, you can use a time-saver shortcut. Instead of arborio rice, use Minute Rice. If truffle oil isn't readily available, you can add finely chopped sautéed mushrooms for a similar earthly flavor that will complement the parmesan cheese.


Wine Pairings

Best served with bold white wines, like a lightly oaked Chardonnay. Some of Emmy's suggestions: Woodbridge Lightly Oaked Chardonnay, Chateau Ste. Michelle Chardonnay Canoe Ridge, Rombauer Chardonnay Carneros.


8 views0 comments

Recent Posts

See All

Ramirez led me outside to a spacious backyard that made my paltry window box of geraniums look downright pathetic. Three picnic style tables were set up on the lawn, covered in brightly color tableclo