WITH LEEK FONDUE AND WHITE TRUFFLE OIL
CHEFS BRIAN AND SHELLEY JORDAN, LOGAN STREET MARKETPLACE
DIFFICULTY RATING: 7 OUT OF 10 (PICTURED ON PAGE 75)
5 cups chicken stock
1 small sweet onion, small dice
5 ounces (11/4 stick) butter
2 cups arborio rice
1 medium-size parsnip, peeled and
2 bay leaves
12 thyme sprigs Salt, to taste Pepper, to taste 1 large leek
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
1 tablespoon finely chopped parsley
1 tablespoon white truffle oil*
1. In a medium-size saucepan, bring the stock to a simmer.
2. In a wide skillet or large saucepan over medium heat, sweat the onion in 1 ounce (2 tablespoons) of the butter until translucent.
3. Add the rice and parsnip and cook for 1 more minute. Add the hot stock ay leaves and thyme sprigs to the mixture or the next 18 minutes in 3 equal parts, stirring consistently. (Allow 1 part of the stock to be absorbed by the rice before adding the next part.) After 18 minutes, taste the rice for seasoning (adding salt and pepper, to taste) and texture — it should be al dente.
4. While the risotto is cooking, clean and small dice the leek. In a saute pan, combine the leek with the remaining 4 ounces (1 stick) of butter and very slowly simmer until the leek is tender (about 15-20 minutes). Reserve for service.
5. Once all of the stock has been added, and the risotto is al dente, remove the thyme and bay leaf. Stir in the heavy cream and Parmigiano-Reggiano. Allow the risotto to stand covered for 5 minutes.
6. Add the finely chopped parsley. (Adjust the consistency with stock or cream to ensure the risotto is not dry.) Transfer the risotto to a platter. Garnish the top with the leek fondue and drizzle with white truffle oil.
*White truffle oil is available at Frasier's Gourmet Foods (849.5409), Trader Joe's (337.1880) and Wild Oats Natural Marketplace (706.0900).