“Black Truffle Risotto is simple and tasty, one of the most appreciated dishes in the Italian cuisine.”[row cols_nr=”2″] [col size=”6″]
Serves 4 People
Difficulty level: Medium
Preparation: 10 min
Cooking time: 20 min[/col] [col size=”6″]
- 400g of Arborio, Carnaroli or Vialone Nano rice
- 1 liter of vegetable or chicken stock preferabilly homemade
- ½ brown onion
- ½ a glass of dry white wine
- 50g of butter
- 2-3 g of Black Truffle Paste
- 50g Parmesan cheese
1- Start off bringing to a gentle boil the stock and chopping the onion into fine pieces. Grate a handful of Parmesan cheese into a bowl.
2- Put a tall pot on the stove at low heat and melt half of the butter. Once the butter is all melted add the finely chopped onion and fried them until they turn gold.
3- Add the rice and carefully stir for a few minutes letting it toast. Now add the wine and keep stirring until its almost completely evaporated. At this point we can now start cooking the rice.
4- Turn the fire up to medium heat and add enough stock to cover the rice completely. Make sure not to add too much stock at the time otherwise it will boil. Keep stirring and add more stock whenever is needed paying attention not to let the rice dry.
5- While the rice is cooking taste it and salt it as you prefer. A tip is to stay a little short as we need to add parmesan cheese at the end which will make it saltier.
6- Once the rice is cooked, turn the fire off and add the truffle paste, the remaining butter and the cheese. To make the risotto deliciously creamy stir energetically in a way to incorporate as much air as you can into the rice. This process is called “mantecatura” and it’s the secret to a perfect risotto.
7 -Serve on a warm plate and eat immediately and add more cheese if required. To finish it off slice some fresh truffle on top of it, drizzle some Balsamic vinegar or black truffle oil.