Fresh Black Truffle Risotto
Serves up to 4
Ingredients:
170g rice (we recommend Carnaroli or Vialone Nano)
Butter
1 shallot or 1/2 blonde onion, sliced thinly
1l vegetable stock
35g winter black truffle, thinly sliced
50g Parmesan cheese, freshly grated
Truffle salt and truffle pepper to taste
Slices of winter black truffle for garnish
Instructions:
In a non-stick skillet over medium-high heat, heat a good dollop of butter and the thinly sliced shallot/onion until translucent.
Toast the rise: Add the rice to the onion and butter and stir with a wooden spoon over medium heat for 2-3 minutes until all grains are shiny (caramelising the rice, closing the pores and allowing the grains to maintain their shape and texture).
After this crucial part, start adding a spoonful of stock, adding the next one only once the liquid has been almost completely absorbed. Keep stirring. 3 minutes before the cooking time, add the grated Fresh Black Truffle.
This process will take about 15 minutes, and the rice should be cooked but still slightly chewy inside.
Once the risotto is done, close the fire, add a good dollop of butter, a generous sprinkle of Parmesan, stir briefly and cover. This helps the risotto assuming the creamy texture we all love. After a couple of minutes stir for the last time and serve – if you like – with some shavings of Parmesan and Black Truffle!
