Truffle risotto is a quick and easy dish to prepare. A simple risotto enhanced by the aroma and taste of black truffle. Just a simple risotto with parmigiana, the white one prepared with rice and broth, creamed with butter and Parmesan cheese, and the most precious of mushrooms: the black truffle reduced to thin flakes, directly on the rice just served.
INGREDIENTS:
- 320 g of Carnaroli rice
- 1 l of vegetable broth (onion, celery, carrot)
- 1/2 cup dry white wine
- 100 g of grated
- parmesan cheese
- 60 g of butter
- 20 g of black truffle
- extra virgin olive oil
- salt
- pepper
EXECUTION: EASY
PREPARATION TIME: 5 MIN
COOKING TIME: 15 MIN
PORTIONS: 4
PROCEDURE:
To make the truffle risotto, toast the dry rice in the pot. Add a little oil, mix and blend with the white wine.
Then add a ladle of hot vegetable broth, prepared according to the classic recipe of the broth, but among the vegetables prefer onion, celery and carrots. Cook the risotto, adding a ladle of hot broth as the previous one has been absorbed.
Turn off the heat, add the Parmesan cheese and stir in the butter. Let it rest a few minutes in a covered pot. Meanwhile, slice the truffle with the appropriate tool.
Divide the risotto into individual dishes, complete each with a few flakes of black truffle and serve.
