{"id":22045,"date":"2024-12-26T19:36:53","date_gmt":"2024-12-26T19:36:53","guid":{"rendered":"https:\/\/www.delicius.it\/?p=22045"},"modified":"2024-12-17T09:38:25","modified_gmt":"2024-12-17T09:38:25","slug":"white-truffle-butter-risotto-with-truffle-infused-anchovies-and-parsley-green-sauce","status":"publish","type":"post","link":"https:\/\/www.delicius.it\/en\/2024\/12\/26\/white-truffle-butter-risotto-with-truffle-infused-anchovies-and-parsley-green-sauce\/","title":{"rendered":"White Truffle Butter Risotto with Truffle-Infused Anchovies and Parsley Green Sauce"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Preparation Time: 15 minutes<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\"> Cooking Time: 20 minutes<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\"> Difficulty: Medium<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\"> Servings: 2 people<\/span><\/p>\n<h2><strong>Ingredients:<\/strong><\/h2>\n<p><i><span style=\"font-weight: 400;\">For the risotto:<\/span><\/i><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Carnaroli rice, 160 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vegetable broth (onion, celery, carrot), 500 ml<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dry white wine, 1\/4 glass<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Grated Parmesan cheese, 50 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter, 30 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">White truffle, to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Extra virgin olive oil, to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">White wine vinegar, 1 tablespoon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt, to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pepper, to taste<\/span><\/li>\n<\/ul>\n<p><i><span style=\"font-weight: 400;\">For the anchovies:<\/span><\/i><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Anchovy fillets in white truffle oil, 4 fillets<\/span><\/li>\n<\/ul>\n<p><i><span style=\"font-weight: 400;\">For the parsley green sauce:<\/span><\/i><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fresh parsley, 1 bunch<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salted capers (rinsed), 1 tablespoon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Anchovy fillet in white truffle oil, 1<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Anchovy oil, 1 teaspoon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Extra virgin olive oil, to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">White vinegar, 1\/2 tablespoon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt, to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pepper, to taste<\/span><\/li>\n<\/ul>\n<h2><strong>Instructions:<\/strong><\/h2>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Prepare the broth:<\/span>&nbsp;\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Make a vegetable broth using onion, celery, and carrot, and keep it warm on low heat.<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cook the risotto:<\/span>&nbsp;\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Toast the Carnaroli rice in a dry pan for 1-2 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Add a drizzle of extra virgin olive oil and stir well.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Deglaze with the white wine and allow it to evaporate.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Start adding the hot broth, one ladle at a time, stirring continuously. Add more broth only when the previous ladleful has been absorbed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Cook the risotto for about 16-18 minutes, stirring often.<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Prepare the parsley green sauce:<\/span>&nbsp;\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">In a blender, finely blend the parsley with the capers, an anchovy fillet, and a teaspoon of its preserved oil.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Gradually add white vinegar and extra virgin olive oil until a creamy and smooth sauce is achieved.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Adjust salt and pepper to taste.<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Finish the risotto:<\/span>&nbsp;\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Once the risotto is cooked, turn off the heat and add the butter and grated Parmesan.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Stir vigorously to incorporate and let the risotto rest, covered, for a couple of minutes.<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plating:<\/span>&nbsp;\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Divide the risotto evenly onto plates. Top each serving with thin shavings of white truffle.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Place two truffle-infused anchovy fillets on each plate.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Finish with a few drops of the parsley green sauce for an elegant touch.<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">26<br \/>\n<\/span><span style=\"font-weight: 400;\"> White Truffle | Anchovies | Delicius | Risotto | Piemonte | Delicius Journeys<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparation Time: 15 minutes Cooking Time: 20 minutes Difficulty: Medium Servings: 2 people Ingredients: For the risotto: Carnaroli rice, 160 g Vegetable broth (onion, celery, carrot), 500 ml Dry white wine, 1\/4 glass Grated Parmesan cheese, 50 g Butter, 30 g White truffle, to taste Extra virgin olive oil, to taste White wine vinegar, 1..<\/p>\n","protected":false},"author":1,"featured_media":22047,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95,81],"tags":[925,333,541,162],"class_list":["post-22045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefincamicia_recipes","category-recipes","tag-alici-en","tag-delicius-en","tag-mackerel-en","tag-risotto-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>White Truffle Butter Risotto with Truffle-Infused Anchovies and Parsley Green Sauce | Delicius<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"White Truffle Butter Risotto with Truffle-Infused Anchovies and Parsley Green Sauce | Delicius\" \/>\n<meta property=\"og:description\" content=\"Preparation Time: 15 minutes Cooking Time: 20 minutes Difficulty: Medium Servings: 2 people Ingredients: For the risotto: Carnaroli rice, 160 g Vegetable broth (onion, celery, carrot), 500 ml Dry white wine, 1\/4 glass Grated Parmesan cheese, 50 g Butter, 30 g White truffle, to taste Extra virgin olive oil, to taste White wine vinegar, 1..\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.delicius.it\/en\/2024\/12\/26\/white-truffle-butter-risotto-with-truffle-infused-anchovies-and-parsley-green-sauce\/\" \/>\n<meta property=\"og:site_name\" content=\"Delicius\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/delicius\" \/>\n<meta property=\"article:published_time\" content=\"2024-12-26T19:36:53+00:00\" \/>\n<meta property=\"og:image\" 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