Risotto with Truffle is a delicious dish that conquers the most demanding palates with its unmistakable and amazing scent. Truffle in the kitchen is considered a real wealth, especially white truffle. No elaborate preparations, few ingredients and a carefully selected raw material!
- 300 g of Carnaroli Rice
- 2 shallots
- 60 g of Truffle
- 80 g of grated Parmigiano Reggiano
- 4 tablespoons of Extra Virgin Olive Oil
- beef broth
Clean the truffles and slices them finely and pick them in a pan with extra virgin olive oil and put on the heat to warm up.
In a saucepan pour extra virgin olive oil, turn on the fire and heat. Then add the rice to the saucepan, spreading it evenly on the bottom so that it can even stand.
Turn off the fire under the extra virgin olive oil with the truffle and set aside in infusion to flavor.
Finely chop the shallots and add it to the toasted rice and mix. Slowly add the hot broth to cover the rice and let it cook, making sure it does not dry too much. Taste the rice and if necessary add some salt.
When you see that the rice has just arrived at the end of cooking, cut a truffle finely and add it to rice and mix. Turn off the fire under the rice, stuff with a little parmesan and let it rest for 2-3 minutes, and then serve it!