Tuesday, April 26, 2011

Black Truffle Infused Zucchini Risotto


Tonight I made Black Truffle Infused Zucchini Risotto for dinner.  This was a complete invention, so I guess I can call it my recipe! My son wanted mami Mac & Cheese, but I was tired of it I was not 100% sold on the idea. While looking in the pantry I saw a box of Arborio rice. I opened the fridge and saw a Zucchini, so the idea came to my head. The invention was a success! it was delicious, my kids loved it (I tell you, it is never too late to introduce them to the good things in life, like truffle oil and risotto!)

This is what I did:

Ingredients (serves 4):


  • 1 cup of Arborio Rice
  • 1/2 cup finely chopped onions
  • 1 zucchini (about 2 cups grated)
  • 2.5 cups of chicken stock (keep it hot)
  • 1 glass of white wine (I used Australian Chardonnay)
  • 1/4 cup of grated Parmesan cheese
  • Black truffle oil (just a little to serve)
  • 2 spoonfuls of butter
  • 1 spoonful of olive oil


In a deep pan brown the onions in the butter and oil.




Once they are browned, add the grated zucchini and cook for another 2 minutes until the zucchini is wilted.




Then add the rice and brown the rice for another 2 minutes.




Add 1 cup of the hot chicken stock and a little bit of the wine and stir. Put the heat in medium low and pay attention to the rice.




While stirring constantly, keep adding wine and stock a little bit at  time, keep adding liquid until the rice is "al dente" not too hard  not too soft.




At that time add the Parmesan cheese, stir and let it dry a little. Your risotto is ready to serve.




Put on a plate, and sprinkle with a little black truffle oil. Decorate with parsley and enjoy with the rest of your bottle of wine!

Note that even though the recipe has wine, it is OK to serve to kids. The alcohol in the wine will evaporate as you cook it, leaving only the nice grape flavor behind!

I hope you like my black truffle infused zucchini risotto - Next time I am making one with wild mushrooms and bacon!


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