Truffle Risotto
Truffle Risotto
4
60 min.
450 kcal
A luxurious and flavorful dish that combines the creaminess of risotto with the earthy aroma of truffles.
Ingredients:
300 g
Arborio rice
2 tbsp
Olive oil
120 ml
White wine
1 piece
Onion, chopped
50 g
Parmesan cheese, grated
800 ml
Chicken or vegetable broth
Steps:
1. In a saucepan, heat the chicken or vegetable broth and keep it warm on low heat.
2. In a large skillet, heat the olive oil over medium heat, add the chopped onion, and cook until softened.
3. Add the Arborio rice to the skillet and stir for a couple of minutes until the rice is coated with oil and starts to toast slightly.
4. Pour in the white wine and cook until it evaporates. Then, start adding the warm broth one ladle at a time, stirring constantly until absorbed.
5. Continue this process until the risotto is creamy and the rice is cooked al dente. This should take about 20-25 minutes.
6. Stir in the grated Parmesan cheese, season with salt and pepper to taste, and finally, grate the fresh truffle over the risotto. Serve hot and enjoy!
Enjoy!
