Black Truffle Risotto
Black truffle risotto is a refined and creamy first course, where the delicacy of Carnaroli rice meets the intense and enveloping aroma of truffles. Perfect for an elegant dinner or a special occasion, it wins you over with its unique flavor and velvety texture.
Time
30 minutes
Difficulty
MEDIA
Ingredients (for 2 people):
- 160 g Carnaroli rice
- 20 g butter
- 1 tablespoon extra virgin olive oil
- 30 g grated Parmigiano Reggiano cheese
- ½ small onion (or shallot)
- 50 ml dry white wine
- 4-5 thin slices of fresh black truffle
- Salt and pepper to taste
Preparation
- Sauté Finely chop the onion and brown it in a saucepan with butter and a drizzle of oil over low heat.
- Toasting Add the Carnaroli rice and toast it for 2-3 minutes, stirring, until it becomes translucent.
- Deglaze Pour in the white wine and allow to evaporate completely.
- Cooking Gradually add the hot broth, one ladle at a time, stirring continuously. Continue cooking for about 15-18 minutes.
- Stirring With the heat off, add the grated Parmesan cheese and a knob of butter, stirring until smooth and creamy.
- Garnish Plate and finish with shavings of fresh black truffle and a sprinkling of pepper.
Estimated nutritional values per serving
Energy
1800 kJ (circa 430 kcal)
Saturated fats
8 g (40%)
Carbohydrates (sugars)
2 g
Proteins
10 g