Truffled Risotto

Prep Time: 20 minutes

Cook Time: 40 minutes

Additional Time: 5 minutes

Total Time: 1 hour 5 minutes

Servings: 4

Ingredients:

• 6 cups (1.5 liters) warm chicken or vegetable broth
• 2 tablespoons (30 ml) olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups (300 g) Arborio or Carnaroli rice
• 1/2 cup (120 ml) dry white wine
• 2 tablespoons (30 g) unsalted butter
• 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons (30 ml) truffle oil, plus more for drizzling
• 1 teaspoon (5 ml) white truffle paste (or more to taste)
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish (optional)

Steps to Cook:

1. In a medium saucepan, bring the broth to a simmer over medium heat. Reduce heat to low and keep the broth warm.

2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

3. Add the garlic and cook for 1 minute, until fragrant.

4. Add the rice and stir to coat the grains with the oil. Cook for 2-3 minutes, stirring frequently, until the rice is slightly translucent.

5. Pour in the white wine and cook, stirring constantly, until the wine is absorbed, about 2-3 minutes.

6. Add a ladle (about 1/2 cup or 120 ml) of the warm broth to the rice and cook, stirring constantly, until the broth is absorbed. Continue adding the broth, one ladle at a time, stirring constantly, until the rice is tender and creamy, about 25-30 minutes total.

7. Remove the pan from the heat and stir in the butter, Parmesan cheese, truffle oil, and truffle paste. Season with salt and pepper to taste.

8. Let the risotto rest for 5 minutes before serving. Serve immediately, garnished with additional Parmesan cheese, a drizzle of truffle oil, and chopped parsley if desired.

Cook’s Note:

• For a more intense truffle flavor, you can increase the amount of truffle paste used.
• If the risotto becomes too thick, you can add a bit more warm broth to reach the desired consistency.
• The risotto should have a creamy, velvety texture. Avoid overcooking, as the rice can become mushy.
• Arborio or Carnaroli rice are the best choices for making a creamy risotto, as they release more starch during cooking.
• Freshly grated Parmesan cheese is essential for the authentic flavor of this dish.

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