Seth first made this dish for me when I came out to visit him when we were dating. We went to Eataly (an Italian gourmet “energetic marketplace” in NYC) for “supplies;” he handpicked three White Truffles from Alba, Italy. We sat at one of their bars and ordered a bottle of wine and enjoyed the holiday festivities. When we went back to his place he cooked me his Famous Risotto. To shave the truffles, he used a nutmeg grater to grate 1 white truffle per dish over the risotto (the other truffle was for our decadent Truffle Popcorn. It was almost too perfect to eat.
Remember the scene in Wall Street where Charlie Sheen and Daryl Hannah make sushi and pasta and when they sit down to eat she says, “isn’t it perfect!” and Charlie or “Bud” says.. “it’s too perfect…let’s not even eat. Let’s just watch it and think about it.”
Well… this was that kind of dish. I already knew Seth was the one for me, but this dish was hook, line and sinker!
Wine Pairing: Barolo or Barbaresco
He finely minced the shallots and garlic taking his time.
He sautéed the shallots and garlic in olive oil until translucent.
He then added the arborio rice and coated it (without the liquids first) making sure to coat each rice kernel with the shallots and garlic mixture.
Veal Stock. A must for making risotto. Keep the stock on a simmer while preparing the risotto kernels
Slowly add one ladle at a time to the rice. This is the trick to making perfect-every-time risotto.
As you add more stock slowly to the risotto the color will start to change into this beautiful earthy brown tint. The smell is intoxicating.
When the risotto is cooked to a perfect al dente, scoop a large portion onto each plate. In late October through November you can buy white truffles. This is when you would grate or shave them onto the risotto. In the other months we go without it but still add a generous sprinkle of Parmesan Reggiano cheese.
This was so good I had to periodically put my fork down and take a break. If I didn’t, I would have eaten the entire thing so fast that I would have been sad that it was already gone.
Veal Stock Risotto
|Prep time||15 minutes|
|Cook time||45 minutes|
|Total time||1 hour|
|Meal type||Main Dish|
|Misc||Child Friendly, Serve Hot|
- 2 pints Veal Stock
- 3 tablespoons Cold, Unsalted Butter
- 3 tablespoons Olive Oil
- 3 Shallots (Minced)
- 3 Cloves of Garlic (Minced)
- 14oz Arborio Rice (Most grocery stores will carry this specific rice varietal)
- 1 tablespoon Sea Salt
- 1/2 teaspoon Freshly Cracked Black Pepper
- 3/4 cups Reggiano Parmesan Cheese (Finely Grated)
- 1/4 cup Pecorino Romano Cheese (Finely Grated)
|1.||Place your veal stock in a medium stock pot and bring to a simmer.|
|2.||In a large non-stick pot, add your butter and olive oil over medium heat.|
|3.||Once the butter is melted, add your shallots and garlic.|
|4.||Make sure to keep your heat low so you don't burn the garlic and shallots.|
|5.||Allow to slowly cook for 10 minutes.|
|6.||Add your rice and turn the heat back to medium.|
|7.||With a spoon, mix the rice to make sure every kernel is coated with the mixture.|
|8.||Don't allow the rice to burn, the heat will add a toasted texture to the kernels and they will turn almost translucent in color. |
|9.||Turn down your heat to a low medium. Then one ladle at a time add your stock to the rice.|
|10.||Mix the stock into the rice mixture and allow the rice to soak up the first ladle of stock. |
|11.||Do not add the next ladle until the first ladle is fully incorporated into the mixture.|
|12.||Repeat until the veal stock has been used up, appoximately 45min. If you run out of stock, which sometimes happens, then slowly add hot water to finish.|
|13.||Always watch your heat, you do not want to burn or over cook the rice. The texture will be unpleasant.|
|14.||Once the risotto is cooked, take it off the heat and mix the Parmesan Reggiano and Pecorino Romano cheese into the risotto. |
We found that a 3:1 ratio of Parmesan to Pecorino is the perfect palate balance.
|15.||Add cracked pepper if you please, but taste before adding salt as the cheese and stock are both salty.|
|16.||If you have leftover risotto. Put it in a bowl, put plastic wrap over it and save it for Arancini.|