Truffle Risotto

I can provide you with instructions to prepare a delicious truffle risotto. Here is the recipe:

Ingredients

• 320g of Carnaroli or Arborio rice
• 1 liter of hot vegetable or chicken broth
• 1 small onion, finely chopped
• 2 tablespoons of extra virgin olive oil
• 50g of butter
• 80ml of dry white wine
• 50g of grated Parmesan cheese
• Black or white truffle, q.b. (quantity as desired, depending on taste and budget)
• Salt and black pepper, q.b.

Preparation

1. In a large pot, sauté the chopped onion in extra virgin olive oil until it becomes translucent.
2. Add the rice and toast it for a couple of minutes until it starts to become transparent.
3. Deglaze with the white wine and let the alcohol evaporate on high heat.
4. Start adding the hot broth, one ladle at a time, waiting for the rice to absorb the liquid before adding more. Stir frequently to prevent the risotto from sticking.
5. After about 15 minutes, when the rice is al dente, remove the pot from the heat and cream with the butter and grated Parmesan, adjusting for salt and pepper.
6. Grate fresh truffle over the risotto before serving, so the heat of the dish enhances its aroma.

Fun Fact

Truffle risotto is a high-end dish, especially appreciated for the aroma and unique flavor that truffle confers. The truffle, known as the diamond of the kitchen, can be used fresh, grated at the moment, or preserved in oil or as a sauce. Be sure to buy good quality truffles to achieve the best result in the dish.

And, in true Italian tradition, I recommend you savor it with a good glass of white wine that compliments the rich, earthy flavors of the truffle. Enjoy your meal!