Spoonless Truffle Risotto by Chef Beth Kaszniak
Needed ingredients:
4 lb aborio rice
1 bottle (375 mL) dry white wine
8 lb (8 qt) mushroom stock
1 lb unsalted butter, for sautéing
3 pcs (4 oz) shallots, minced
2.5 oz garlic, minced
3 lb mushrooms, sliced (chef’s choice: cremini, button, or mixed)
0.5 oz thyme, sachet
1 tbsp truffle pâté (black truffle olive oil spread)
1 lb butter, diced for mounting
1 lb (2 qt) parmesan cheese, shaved
black pepper to taste
kosher salt to taste
Directions:
- Heat The Stock:
- Set the kettle to 212°F (High Heat) to warm the mushroom stock. Once fully heated, carefully remove the stock from the kettle and set aside.
- Sauté Aromatics and Mushrooms:
- Set the temperature to 250°F (High Heat) and adjust the agitator speed to 28 Rotations per Minute (RPM).
- Add 1-lb butter, then sauté the minced garlic and shallots until fragrant.
- Add the sliced mushrooms and continue to sauté for approximately 15 minutes, or until lightly browned.
- Remove a portion of the mushrooms and reserve for garnishing.
- Toast the Rice and Deglaze:
- Reduce the temperature to 212°F in Controlled Cook mode (Chef Hat icon on the touchscreen).
- Add the Arborio rice, allowing it to absorb any residual butter and mushroom liquid.
- Add the thyme sachet, then pour in the white wine to deglaze the kettle.
- Cook until the alcohol evaporates and the rice has absorbed the wine, leaving the kettle au sec.
- Build the Risotto:
- Add the hot mushroom stock in 2-quart increments, allowing each addition to be fully absorbed before adding the next.
- Continue this process until the rice is creamy, tender, and approaching al dente.
- Begin checking for doneness and adjust seasoning as needed throughout.
- Finish the Risotto:
- Once all stock has been incorporated and the rice is al dente, turn off the heat.
- Remove the thyme sachet.
- Stir in the truffle pâté, then mount the risotto with the shaved Parmesan and the remaining diced butter until fully emulsified and glossy.
- Taste and adjust seasoning as needed.
- Remove the risotto from the kettle promptly to prevent overcooking.
- Plate and Garnish:
- Portion the risotto and garnish with additional truffle pâté, shaved parmesan, the reserved sautéed mushrooms, and fresh herbs if desired.
Featured equipment:
Recipe for FireMixer-14
This recipe features our most popular cooker-mixer, FireMixer-14 (FM-14).
The FireMixer-14 is a high-precision and automatic tabletop confectionery cooker-mixer. As Savage Bros developed this product with the artisan confectioners and entrepreneurs in mind, the FireMixer-14 has built-in features that make it fast and easy to operate, monitor, and control production.