Truffle And Saffron Scented Risotto

Truffle And Saffron Scented Risotto

2 Tablespoons olive oil

1/2 small onion, small dice

1/4 cup Arborio rice

1/2 cup white wine

1 ½ - 2 cups vegetable broth

¼ cup thinly sliced chanterelle mushrooms

1 Tablespoon shaved black truffles

Truffle oil

salt and cracked black pepper, to taste

1 teaspoon saffron

cooked quail eggs (poached or boiled), sliced thinly

minced parsley, for garnish

Heat one tablespoon olive oil in a medium saucepan over medium heat. Add the onion and sauté for a few minutes without browning until translucent.

Stir in the rice and cook for two minutes to toast kernels.

Stir in 1/4 cup wine and allow rice to fully absorb it.

Add the broth, 1/4 cup at a time, allowing the rice to almost fully absorb it before adding more. Stir often. Stir in remaining 1/4 cup wine. Cook to desired consistency, risotto usually tends to remain al dente. If you prefer a thinner risotto, use more broth.

Meanwhile, heat one tablespoon olive oil in a medium saucepan over medium heat. Add the chanterelles and sauté for a few minutes until softened. Stir in the truffles. Spoon into risotto, reserving the liquid.

Marinate the quail eggs in the reserved liquid to flavor them.

Season the risotto, transfer to a serving dish, garnish with truffle oil. For an attractive presentation, use a ring mold. Place the quail eggs around the risotto. 

This is an upscaled version if the plain risotto dish I often make for my family at home. Luxury ingredients such as white wine, truffles, saffron, and quail eggs instantly increase the value of this dish. Use the best quality ingredients you can afford. You will taste the difference. This makes a nice appetizer or side dish portion, to bulk it up for a main course, you could easily add in some protein.