Truffle Risotto

local_grocery_store Ingredients

• 1 cup Arborio rice, uncooked
• 4 cups Chicken or vegetable broth, warmed
• 1 Black truffle, grated or thinly sliced
• 2 tablespoons Butter, divided
• 1 tablespoon Olive oil
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 1/2 cup Dry white wine
• 1/2 cup Parmesan cheese, grated
• to taste Salt
• to taste Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped

restaurant_menu Method

1. 1.In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
2. 2.Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the grains are coated with oil and slightly toasted.
4. 4.Pour in the white wine and cook until it is absorbed by the rice.
5. 5.Begin adding the warm broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. 6.Continue this process until the rice is creamy and al dente, about 20-25 minutes. You may not need to use all of the broth.
7. 7.Stir in the grated Parmesan cheese and the remaining 1 tablespoon of butter until melted and incorporated.
8. 8.Season with salt and freshly ground black pepper to taste.
9. 9.Gently fold in the grated or thinly sliced black truffle, reserving some for garnish.
10. 10.Remove from heat and let the risotto rest for a few minutes.
11. 11.Serve the Truffle Risotto hot, garnished with a sprinkle of fresh parsley and additional grated or sliced black truffle.

lightbulb_outline Tips

• chevron_rightFor an even more intense truffle flavor, drizzle truffle oil over the risotto just before serving.
• chevron_rightIf you can't find fresh black truffles, you can use truffle oil or truffle paste as a substitute.
• chevron_rightBe sure to use Arborio rice or another short-grain rice variety for the best creamy texture.
• chevron_rightLeftover risotto can be refrigerated and reheated the next day. Just add a splash of broth or water to loosen it up.