FOOD & BEVERAGE
CHEF SCOTT ’ S SPECIAL
White Truffle Risotto
Served with Wild Mushroom Jus & Spicy Pepper Puree ( Serves 6 to 8 )
RISOTTO INGREDIENTS :
• 1 Tablespoon Olive Oil
• ½ Cup Sliced Shallots
• 1 Cup Arborio Rice
• 1 Cup Dry White Wine
• 2 Cups Chicken or Vegetable Stock
• ½ Tablespoon White Truffle Oil
• ¼ Stick Butter
RISOTTO METHOD :
Heat the oil in a heavy bottom sauce pot . Sauté the shallots briefly and then add the rice . Stir until coated with oil . Add the wine and turn the heat to medium . Stir until absorbed . Start adding the stock a little at a time and stir almost constantly until all stock is absorbed and rice is cooked but firm . Remove from the heat and then stir in the truffle oil and butter . Season with salt and pepper to taste . Serve with Wild Mushroom Jus & Spicy Pepper Puree .
WILD MUSHROOM JUS INGREDIENTS :
• 1 Tablespoon Olive Oil
• 1 Shallot , Minced
• 2 Cups Wild Mushrooms ( Portabella , Shiitake , Oyster , Cremini , Etc .) Sliced
• 1 Cup White Wine
• 1 ½ Cup Vegetable Stock
WILD MUSHROM JUS METHOD :
Heat oil in heavy bottom sauce pot and sauté the shallots for a minute . Add the mushrooms and continue to cook for another minute . Add the wine and reduce over medium heat until almost all of the wine has been reduced . Add the stock and season with salt and pepper . Simmer for 2 minutes .
SPICY PEPPER PUREE INGREDIENTS :
• 2 Each Large Red Peppers , Core & Seeds Removed & Large Diced
• 1 Each Yellow Onion , Peeled & Large Diced
• 3 Each Roma Tomatoes , Cored & Large Diced
• 2 Cups Water
• Siracha * to taste
SPICY PEPPER PUREE METHOD :
Place all ingredients in heavy bottom sauce pot and cover . Cook over medium-low heat until peppers are very soft ( about 30 minutes ). Add more water , if necessary . Puree ingredients in food processor for 10 minutes . Season with salt , pepper , sugar and siracha to taste .
* Sriracha is a garlic pepper sauce that can be found in any Asian Market .
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