Truffle is not a cheap ingredient, but today we had the pleasure of receiving two as a gift, so I decided to make a good risotto! I actually had a thousand recipes running through my mind and in the end, I chose this one.
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 1.5 cups Ribe Rice
- 0.8 lbs Sausage (spicy)
- 1.4 oz Black Truffle
- 3 tbsps Butter
- 2 tbsps Pecorino (grated)
- 8.5 cups Water
- 3 Stock Cubes (28 g each, delicate broth)
- 2 pinches Fine Salt
- to taste Black Pepper (ground)
Preparation
In a pot, bring 2.5 liters of water to a boil. Add the stock cubes and dissolve them well, keeping the water warm.
Remove the sausage skin, cut it into pieces, and brown it in a pan.
Add the rice and toast it for a few minutes.
As the liquid evaporates, add ladles of broth to the pan, stirring occasionally.
Halfway through cooking, add the grated truffle, butter, pecorino, and continue stirring, adding more broth as needed until fully cooked.
Adjust the seasoning with salt and pepper and serve hot with truffle slices on top.
Notes
The type of rice I used for this recipe is Ribe, which has a medium starch content and is suitable for risotto since it never overcooks.
The amount of truffle depends on the intensity of its flavor: mine was aromatic but not very strong, so I had to grate it generously.
If you want to make the broth yourself, the time will increase, but the flavor will certainly benefit. You can put 3 liters of water in a pot, add 1 carrot, 1 onion, 1 celery stalk, two teaspoons of coarse salt and boil for about 1 hour.
