The black truffle risotto is a delight that will make you look like a star chef. You can serve a fairytale risotto that highlights truffles. Creamy, tasty, and savory, this first course is a very simple recipe through which we can serve truffles.
Perfect for enhancing even holiday menus, like those for Christmas. It’s a vegetarian first course that pleases everyone. You can use any type of truffle you prefer.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 747.98 (Kcal)
- Carbohydrates 79.03 (g) of which sugars 3.91 (g)
- Proteins 12.79 (g)
- Fat 40.08 (g) of which saturated 16.27 (g)of which unsaturated 7.54 (g)
- Fibers 2.52 (g)
- Sodium 1,561.60 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
TRUFFLE RISOTTO INGREDIENTS
- 1 cup Carnaroli rice
- 4.2 cups vegetable broth
- 0.7 oz black truffle
- as needed truffle (shaved for final decoration)
- 1.2 oz white onion
- Half glass dry white wine
- 1.4 oz butter
- 2 tablespoons extra virgin olive oil
- 0.9 oz Parmigiano Reggiano DOP
Tools
- 1 Saucepan
TRUFFLE RISOTTO PREPARATION
Chop the onion. Put it in the saucepan with a knob of butter and 1 tablespoon of extra virgin oil.
Let it sauté until the butter melts and the onion becomes translucent.
Add the rice. Let it toast for a couple of minutes.
Then add the white wine and let it evaporate. Then add a couple of ladles of boiling vegetable broth.
Cook over medium-low heat and add more broth only when the previous one is absorbed. Grate the fresh truffle and put it in a small pan with 2 tablespoons of oil and a bit of butter.
Cook the truffle on low heat for a few seconds. Set this creamy mixture aside.
When the risotto is cooked and creamy, add the truffle cream.Gently stir in some grated Parmesan.
If necessary, add a little more hot broth.
Add 0.7 oz of frozen butter.
Adriana’s Tip
To perfectly cream the risotto, it is better to use frozen butter because the cold creates greater creaminess due to the temperature difference between the boiling risotto and the very cold butter.
