Risotto is good old Italian comfort food, a classic Italian dish that comes from Milan, Northern Italy. The rice is slowly cooked over the stove in broth with onion and wine to a creamy consistency. There are so many different types of Risotto from pumpkin to chicken but of course at truffles USA our favorite is the Truffle Risotto. Adding additional mild mushrooms such as Portobello or Porcini to this recipe is a good idea but not required.
Cooking Time: 15min
Total Time: 25min
- 12.3oz (350g) Arborio rice
- 1liter (34 fl oz) vegetable stock
- 1 shallot thinly sliced
- 1 tbsp of unsalted butter
- 1 tbsp Extra Virgin Olive Oil
- Parmesan cheese to taste
- 1 cup white wine
- 150 g (5.2 oz) black fresh truffle or 3 whole truffle jars
1- Heat Oil in a pan over medium heat, add rice and shallots cook until golden brown.
2- Add wine and stir until evaporated. Pour in vegetable broth and still occasionally until broth is absorbed and rise is cooked through, about 12 -15 minutes
3- Mix in grated truffle, parmesan, butter, and olive oil, Cover the pot and remove from heat. Let sit for 3 minutes
4- Plate individual portions, drizzle with extra virgin olive oil and garnish with a generous amount of truffle slices