Lemon Chive Risotto With Truffles

Name: Lemon Chive Risotto With Truffles
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 8 sprigs fresh thyme; Zest of 3 lemons (removed with a vegetable peeler); 3 large Parmigiano Reggiano Rinds; 1 bay leaf; 4 tablespoons olive oil; 1 shallot (chopped); 1 1/2 cups Carnaroli or Arborio rice; 1 1/2 teaspoons kosher salt; 1 cup dry white wine; 1/4 cup chopped chives; 1 cup freshly grated Parmesan cheese; Fresh truffles, for topping

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This vegetarian version of risotto is brimming with standout simple flavors: Parmigiano Reggiano, lemon and white wine are at the forefront. Bright and umami, it’s the perfect base for earthy, flavorful truffles shaved directly on top after cooking!

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

45 minutes

Calories

722

Author:

Giadzy

Ingredients

For The Broth:

8 sprigs fresh thyme
Zest of 3 lemons (removed with a vegetable peeler)
3 large Parmigiano Reggiano Rinds
1 bay leaf

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For The Risotto:

4 tablespoons olive oil
1 shallot (chopped)
1 1/2 cups Carnaroli or Arborio rice
1 1/2 teaspoons kosher salt
1 cup dry white wine
1/4 cup chopped chives
1 cup freshly grated Parmesan cheese

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Fresh truffles, for topping

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Instructions

For The Lemon Parmesan Broth:

Add the thyme, lemon zest, Parmigiano Reggiano rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.

For The Risotto:

Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice, stirring often to coat the rice in the flavored oil, for 2 more minutes until lightly toasted. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmigiano Reggiano broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmigiano Reggiano.
Serve in individual bowls and top with freshly shaved truffles.