Introduction
Parmesan and truffle risotto is the epitome of gourmet comfort food, offering a rich, creamy texture with the luxurious aroma of truffle oil. Cooking this dish on the Arteflame grill adds a smoky depth, transforming it into a one-of-a-kind experience. Whether you’re hosting a dinner party or treating yourself to a decadent meal, this recipe is sure to impress.
Ingredients
For the Risotto:
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup dry white wine
- 4 cups chicken or vegetable stock, warmed
- ¾ cup grated Parmesan cheese
- 1-2 teaspoons truffle oil
- Salt and black pepper, to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped
- Extra grated Parmesan cheese
- Optional: Fresh black truffle shavings
Instructions
1. Prepare the Arteflame Grill
- Start by firing up your Arteflame grill. Soak three paper napkins in vegetable oil and place them in the base of the grill. Stack firewood or charcoal on top and light the napkins.
- Allow the grill to heat for 20 minutes, ensuring the flat cooktop is evenly heated. Place a grill-safe skillet or pan on the flat top to preheat.
2. Cook the Aromatics
- Add olive oil and butter to the skillet and let it melt.
- Stir in the diced onion and minced garlic. Cook over medium heat for 3-5 minutes until softened and fragrant.
3. Toast the Rice
- Add the Arborio rice to the skillet and stir to coat the grains in the butter and oil.
- Toast the rice for 2-3 minutes, stirring frequently, until the grains are slightly translucent around the edges.
4. Deglaze with Wine
- Pour the white wine into the skillet and stir continuously, allowing the rice to absorb the liquid.
- Let the alcohol cook off, leaving behind a tangy depth of flavor.
5. Simmer the Risotto
- Gradually add the warmed chicken or vegetable stock, one ladle at a time, stirring frequently.
- Allow each addition of stock to be fully absorbed before adding the next. This process should take 20-25 minutes, resulting in tender, creamy rice.
6. Incorporate Parmesan and Truffle Oil
- Remove the skillet from the heat and stir in the grated Parmesan cheese.
- Drizzle in the truffle oil, starting with 1 teaspoon and adjusting to taste. Mix until evenly incorporated.
- Season with salt and black pepper to taste.
7. Serve and Garnish
- Spoon the risotto into serving bowls and garnish with chopped parsley and extra grated Parmesan cheese.
- For an elevated touch, add fresh black truffle shavings on top.
Tips for Success
- Use High-Quality Truffle Oil: This ensures the dish has the authentic aroma and flavor of truffles.
- Keep Stirring: Stirring frequently is key to achieving risotto’s signature creamy texture.
- Warm the Stock: Adding warm stock helps the rice cook evenly and absorb the liquid more efficiently.
- Adjust Truffle Oil: Start with a small amount and add more to suit your taste preference.
Pairing Suggestions
Drinks: Pair with a crisp Chardonnay or a light, earthy Pinot Noir to complement the truffle’s aroma.
Sides: Serve alongside grilled asparagus, roasted wild mushrooms, or a fresh arugula salad.
Main Dish: Pair with grilled filet mignon, seared scallops, or roasted chicken cooked on the Arteflame grill.
Conclusion
Parmesan and truffle risotto cooked on the Arteflame grill is a show-stopping dish that combines rich creaminess with the elegance of truffles and the subtle smokiness of live-fire cooking. Whether for a romantic dinner or a special celebration, this recipe highlights the versatility of the Arteflame grill and its ability to elevate any dish.
