Fall Harvest and Festivals In Switzerland. - First Published 2015
Posted by Ann Marie on 6/6/2022 to
It is always a struggle for me to decide whether to travel to Europe in the fall-it is the most fantastic time to go, when the tourists have abated and the festivals of wine, harvests and the "hunt" for game and mushrooms are beginning.
Inspirations from the Forest-Celebrating the Majestic Pine
Small Boutiques Like Ann Marie's Deliver Unique Items and Thoughtful Service
Inspired by Guinea Fowl
Comfort and the Joy of Food
When it comes to comfort, at our house anyway, it's all about love and food. Growing up with an Italian Grandmother I got both good hugs and great food. Even though the cuisine was on a very lean budget for Grandma, it was amazing and delicious and all home grown and homemade (including the chickens and beef and pork and wine). I feel so fortunate for this and that is my thankfulness on this coming Thanksgiving Day.
One thing about Risotto- it is a food to prepare while with friends on a cold night and in your cozy kitchen. It takes time to prepare but while you do, you will be having great conversations and maybe a wee bit of wine with them. Try this recipe or another delicious "Risotto with Friends" and cheers to you all. Happy Holidays~Ann Marie.
Risotto with Truffle Oil
1 T butter
1 T olive oil
1/2 onion, minced
1 1/4 c Arborio rice
1/2 c white wine (remember to always use a top quality dry white wine)
2 T butter
2 T Truffle Oil (available in our store and online!)
1/3 c Parmesan cheese
1 tsp milk, or as needed
salt & freshly ground black pepper to taste
2 T chopped fresh parsley
1. Heat the chicken broth in a stockpot over medium-low heat until warmed.
2. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; add onion, cook and stir until translucent, about 2 minutes. Add rice and stir to coat; cook and stir until fragrant, about 1 minute.
3. Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to pan, cook until absorbed, stirring constantly. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
4. Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt and pepper, garnish with parsley. Grate a bit of truffle onto the top if you are fortunate to have!