Truffle Risotto with Parmesan Croutons

Truffle Risotto with Parmesan Croutons

Yield: 8 to 10 servings

Ingredients:
Risotto:
Oil
Onions
Salt and pepper
Stock
Garlic
Arborio rice
Mushrooms
Butter
Cream
Parmesan cheese
Green onions
Truffle oil
Shaved truffles, for garnish

Parmesan Croutons (makes 20):
1 egg
Lemon juice
Vegetable oil
Mustard
Hot pepper sauce
Salt
Grated Parmesan cheese
Pepper
1 tablespoon white truffle oil
10 slices day-old white bread, crusts removed

Directions:
For the croutons: Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the machine running, slowly pour in the vegetable oil; the mixture will thicken.
Add the mustard, hot pepper sauce and salt and pulse once or twice. Spoon into a small bowl and mix in the cheese, pepper, and truffle oil.
Cut each slice of bread diagonally into two triangles. Spread about 1 tablespoon of the mixture on each triangle.
Bake on the prepared sheet until lightly golden, about 15 minutes. Serve warm.
For the risotto: In a large sauté pan over medium heat, heat the oil. Add the onions, season with salt and pepper, and sauté until slightly soft, about 3 minutes.
Add the stock and garlic. Bring to a boil, reduce the heat to medium, and simmer about 6 minutes.
Add the rice and simmer 10 minutes, stirring constantly. Add the mushrooms and continue to simmer, stirring constantly, until creamy and bubbly, about 8 minutes.
Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer 2 minutes, stirring constantly. Remove from the heat.
Spoon the risotto into the center of shallow bowls. Garnish with the croutons and shaved truffles.