Preparation time: 30 minutes
Cooking time: 20-25 minutes
Servings: 4
Ingredients:
- 320 g of Arborio or Carnaroli rice
- 1 shallot, finely chopped
- 2 tablespoons of extra virgin olive oil
- 60 ml of dry white wine
- 1.2 l of hot vegetable broth
- 30 g of butter
- 50 g of grated parmesan
- 15 g of fresh truffle, cut into thin slices
- Salt and Pepper To Taste
- Chopped fresh parsley for garnish
Instructions:
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Start by preparing the vegetable broth and keep it warm over low heat.
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In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped shallot and saute until translucent.
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Add the rice to the pot and toast it for a few minutes, stirring constantly. Make sure each grain of rice is well coated in the oil.
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Add the dry white wine to the rice and stir until fully absorbed.
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Start adding the vegetable stock, a ladleful at a time, to the rice. Stir constantly and wait for the broth to be absorbed before adding the next ladleful. Continue like this for about 18-20 minutes, until the rice is al dente and creamy.
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Remove the pot from the heat and add the butter and grated Parmesan. Stir until the butter has completely melted and the cheese has blended into the risotto.
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Add the slices of fresh truffle to the risotto and stir gently to distribute them evenly.
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Taste the risotto and adjust the salt and pepper according to your taste.
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Cover the pot with a lid and let sit for 2-3 minutes, so the flavors meld.
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Transfer the truffle risotto to serving plates and garnish with chopped fresh parsley.
Your truffle risotto is ready to be served! Enjoy every bite of this culinary delight and let yourself be conquered by the magic of the truffle. Enjoy your meal!
Note: You can customize the recipe using different types of truffles according to your preferences and their availability.
Tip: Add a spoonful of pure truffle sauce per serving, mixing it into the risotto when it's finished cooking, to give your risotto even more flavor and aroma!
