Truffles are not a cheap ingredient, but today we had the pleasure of receiving two as a gift, so I thought of preparing a good risotto! In fact, a thousand recipes went through my mind and in the end, I decided on this one.
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Here you can find links to other risotto recipes:
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups Ribe rice
- 12 oz sausage (spicy)
- 1 1/2 oz black truffle
- 3 tbsps butter
- 2 tbsps pecorino (grated)
- 8 1/2 cups water
- 3 broth cubes (delicate broth heart, 1 oz each)
- 2 pinches fine salt
- to taste black pepper (ground)
Preparation
In a pot, put 2.5 liters of water and heat it. Add the broth cubes and let them dissolve well, keeping the water warm.
Remove the casing from the sausage, cut it into pieces, and fry it in a pan.
Add the rice and toast it for a few minutes.
Gradually add ladles of broth to the pan as it dries, stirring occasionally.
Halfway through cooking, add the grated truffle, butter, pecorino, and continue stirring, adding more broth until cooked.
Adjust salt and pepper, and serve hot with slices of truffle on top.
Notes
The type of rice I used for this recipe is Ribe, which has a medium stickiness and is suitable for risottos, as it never overcooks.
As for the amount of truffle, it obviously depends on the intensity of the flavor: mine was fragrant but not too flavorful, so I had to add generous shavings.
If you want to prepare the broth yourself, the times will be longer, but the flavor will certainly improve. You can put 3 liters of water, add 1 carrot, 1 onion, 1 stalk of celery, two teaspoons of coarse salt, and boil for about 1 hour.
Here is the link for the beef broth:
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