Days
Hours
Minutes
Seconds
Black Truffle Risotto & Roasted Asparagus with Laurel Glen Vineyards Class Page
What you'll learn
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Master the fundamental techniques: sautéing onions, toasting rice, and gradually incorporating liquid while stirring.
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Discover how selecting fresh, in-season asparagus can greatly enhance the flavor of your dish. Experiment with flavor profiles and creativity in cooking through balancing the earthy flavor of asparagus with the creaminess of the risotto.
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Develop your palate and dive deep into wine pairing deliciousness!
Mise En Place
Knife
Cheese Grater
Measuring Cups
Chopping Board
Saute Pan
Wooden Spoon
Aluminum Foil
Sauce Pot
Spoon
Ladle
Sheet Tray
Shopping List
Chicken broth, 3 cups
Parmesan cheese, 1 oz
Unsalted butter, 2 tbsp
Truffle Carpaccio, 1 jar
Shallot, 1 ea
Asparagus, 1/4 bunch
Olive oil, 1/4 cup
Balinese Truffle Salt, to taste
Carnaroli rice, 1 cup
Lemon, 1 ea
Dry white wine, 1/2 cup *optional
Prep
- Preheat your oven to 425F.
- In a small pot over medium-high heat, bring 3 cups of the broth and 1½ cups of water to a boil. Once boiling, turn off the heat and set aside.
- Finely grate the Parmesan cheese. Cube the butter.
- Chop half of the Truffle Carpaccio, reserving the other half for garnish. Peel and finely mince the shallot. Snap or slice the asparagus spears.
How to cook
- In a large saucepan over low heat, stir together the shallot, half of the olive oil, and a pinch of Balinese Truffle Salt. Cook until the shallot is soft and translucent (but before browned).
- Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.
- Deglaze the pan with the ½ cup of white wine, increase heat to medium-high, and continue stirring until all of the wine has evaporated.
- Turn the heat to medium and add one ladle of hot stock to the pan.
- Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only ¼ cup of stock left and the rice is al dente.
- Meanwhile, pop the asparagus onto the sheet tray and toss with the remaining olive oil and a pinch of Balinese Truffle Salt. Roast until GBD (Golden Brown & Delicious), about 5-7 minutes.
- Remove from the oven. Zest on the lemon, then squeeze on lemon juice to taste.
- Turn the heat on the risotto to low and add the butter, one cube at a time, until emulsified. Adjust consistency if necessary with the last bit of stock.
- Add the Parmesan, then fold in the chopped Truffle Carpaccio.
- Season with a couple drops of lemon juice and Balinese Truffle Salt to taste.
- Garnish with the remaining Truffle Carpaccio and roasted asparagus and enjoy!
From the chef
Join us on a culinary journey with Chef Jason and Laurel Glen Vineyards in our Black Truffle Risotto and Roasted Asparagus class. Experience the perfect blend of culinary expertise and fine wine as Chef Jason guides you through the art of cooking risotto paired while enjoying wine insights from Laurel Glen's winemaker, Randall Watkins.
Savor the 2014 Laurel Glen Vineyard Estate Cabernet Sauvignon, paired perfectly with our featured dish. The Black Truffle Risotto with Roasted Asparagus highlights the earthy flavors of truffles, enhancing the spice and forest floor aromas of the Cabernet Sauvignon. The roasted asparagus adds freshness and texture, while the creamy risotto provides a luxurious backdrop for the wine's elegant tannins.
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