The truffle risotto is a fairly simple recipe, but when using expensive and delicate raw materials like truffles, it’s always best not to improvise. Here are my tips and suggestions for preparing at home while enhancing the precious raw material.
If you like truffles, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Very Expensive
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 540.25 (Kcal)
- Carbohydrates 74.06 (g) of which sugars 1.53 (g)
- Proteins 16.55 (g)
- Fat 16.81 (g) of which saturated 0.51 (g)of which unsaturated 0.35 (g)
- Fibers 1.17 (g)
- Sodium 346.29 (mg)
Indicative values for a portion of 150 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
Ingredients
- 1 cup Carnaroli rice
- 4 cups vegetable broth
- 1/4 glass dry white wine
- 3.5 oz robiola (fresh from Langhe)
- as needed extra virgin olive oil
- as needed salt
Tools
- 1 Pot (3 qt capacity)
- 1 Pot (2 qt capacity)
- 1 Truffle slicer
Method
To prepare an excellent risotto, you need to start with excellent ingredients, and the broth is the most important. If you’re short on time, you can opt for a quick broth (bouillon or ready-made), but if you want to prepare the best risotto, you can make it fresh by following the instructions found here.
In a pan, toast the rice over high heat; for optimal toasting, you should heat it evenly without coloring or burning it, tossing it from time to time.
You can also toss it in the pan so it doesn’t burn or stick. It takes just 2 minutes to toast the rice well; you don’t need to go beyond that, or you’ll risk drying it too much, preventing liquid absorption.
The rice is toasted when you feel the heat by placing a hand above the pan. At this point, you just need to deglaze the rice with the white wine (at room temperature).
When the wine has completely evaporated, pour the hot broth one ladle at a time, allowing the rice to absorb it completely before adding more.
Continue for the time indicated on the rice package, which will take about 15 to 18 minutes
After about 15 minutes, the rice is ready; you just need to mix in the robiola. Remove the pan from the heat and add the creamy cheese, stirring until it is completely dissolved.
Let the risotto rest for a couple of minutes in the pan so it can absorb some of the liquids and serve it creamy. Arrange the sliced white truffle on top of the risotto.
Truffle is a precious ingredient. I recommend slicing it directly onto the plate so the heat of the risotto releases all its aroma and flavor.
Your white truffle risotto is ready!
Plating tips:
Place the risotto on a plate for each guest, and before arranging the truffle, add a drizzle of oil and a grind of fresh pepper.
How to pair truffle risotto
To enhance and not overpower the taste of white truffle, I recommend pairing white truffle risotto with a soft and mature red wine like Nebbiolo or Pinot Noir.
