Truffle risotto

Truffle risotto

Ingredients for 4 people

  • 320 g Carnaroli rice
  • About 1 litre hot vegetable stock
  • 50 g butter, plus extra virgin olive oil as needed
  • 50 g grated Parmigiano Reggiano
  • 20–30 g white or black truffle
  • Salt and pepper, to taste

Method

  1. Heat the stock and keep it warm.
  2. Toast the rice in a saucepan with a little olive oil for 1–2 minutes. Add the stock gradually, stirring gently.
  3. Cook until the rice is al dente, following the packet instructions.
  4. Remove from the heat, stir in the butter and Parmigiano, and season with salt and pepper.
  5. Add the thinly shaved truffle, mix gently and serve immediately.

Notes and tips

A simple, classic risotto base lets the truffle shine.

If using white truffle, serve immediately without further cooking to preserve its aroma.

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