Rocco DiSpirito

Rocco DiSpirito

Chef, The Standard Grill, New York
Cooktracks — Rocco DiSpirito

Classic Risotto with Truffles

Risotto with Truffles

Cook along with this star chef in his kitchen at The Standard Grill in New York, as he teaches you every single thing you need to know to make risotto in your own kitchen. Stir stir stir!

COOK’S NOTE: Have chicken stock warm or at room temperature before you start.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Serves 4

INGREDIENTS

  • 3 Tablespoons butter
  • 3 Tablespoons good quality EVOO, extra virgin olive oil
  • 1 garlic clove, minced, about 1 teaspoon
  • 1/2 cup of diced onion, any variety
  • Small handful of whole fresh thyme, do not strip the leaves from the stem or chop
  • 1 pound Arborio rice, about 2 and 1/3 cups
  • Salt and pepper
  • 1 1/2 cups white wine, plus a few tablespoons in case you need to cut the richness at the end
  • About 7-9 cups chicken stock

To finish:

  • 1 Tablespoon chopped truffle pieces, optional
  • 1-2 Tablespoons Parmigiano-Reggiano cheese
  • 1-2 Tablespoons truffle butter, optional- you may use regular butter
  • 2 Tablespoons fresh flat-leaf parsley, fine chopped
  • 1-2 teaspoons fresh tarragon, fine chopped
  • 1 Tablespoon fresh chives, finely sliced
  • 1 Tablespoon fresh chervil, fine chopped
  • Fresh truffle slices, optional
EQUIPMENT ESSENTIALS:
  • Large bottom/straight-sided pot, like a soup pot (NOT a skillet)
  • Wooden spoon or rubber spatula

INSTRUCTIONS

Place a medium to large saucepot over low heat and add butter and oil. Let melt out and add the garlic and onion. Let sweat out over low heat to cook with no color. Cook for a minute, add the thyme and give a stir to continue to cook the mixture until cooked through and translucent and soft, but not caramelized.

Add the Arborio rice and stir to coat. Continue stirring every now and then making sure not to get any color on the rice, about 3-4 minutes. Season with salt and pepper and stir.

Deglaze the pot with white wine and stir. The mixture should immediately simmer at a low to medium pace. Turn up the heat to low to medium heat, if needed, and cook for a few minutes. The mixture should be thick and viscous and as you pull your spoon through the mixture, the bottom of the pan should remain dry.

Add a ladle or two of stock at a time, to cover the surface of the pan, while stirring stirring stirring. Do not leave the pan for more than 30 seconds at a time…it needs to be babysat and stirred constantly. When the liquid is almost absorbed, add in more stock and keep doing this until most or all of the stock has been used or until the rice is perfectly cooked. The stock should be added in at least three rounds. Remove the stems of thyme (leaves can stay). The consistency should be similar to wet sand. Turn heat to low, add truffle pieces (if using) and stir; add Parmigiano-Reggiano and stir; and add truffle butter (if using) and stir to incorporate. If it is too rich, add a tablespoon or so of white wine and/or stock. When it is done and seasoned to your liking and the consistency is right, add in the chopped herbs and stir just before plating. Place in a shallow bowl and finish with fresh truffle slices (if using).

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