This summer truffle risotto is a simple but richly flavoured dish, perfect for delighting your guests at a special dinner or pampering yourself with an indulgent meal.
Ingredients:
-320g Carnaroli or Arborio rice
-1 shallot, finely chopped
-2 tablespoons butter
-1 litre vegetable or chicken stock, hot
-60ml dry white wine
-30gwhole summer truffle from Bernardini Tartufi
-550g grated Parmesan cheese
-Salt and pepper to taste
Procedure:
- Prepare the stock and keep it hot over a low heat.
- In a large frying pan, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and fry until transparent, this will take about 3-4 minutes.
- Add the rice to the pan and toast it for about 2-3 minutes, stirring continuously, until the grains become translucent.
- Pour the white wine into the pan and stir until the wine is completely absorbed by the rice.
- Start adding the hot broth one ladle at a time, stirring the rice and adding more broth only when the previous one has been absorbed. Continue this process for about 18-20 minutes, or until the rice is al dente and has a creamy consistency.
- Meanwhile, grate the whole summer truffle using a wide-hole grater. Set aside a small amount of grated truffle for garnishing the dish, and add the rest to the risotto, stirring gently to evenly distribute the truffle flavour.
- Once the rice is cooked to the desired point, remove the pan from the heat and add the grated Parmesan cheese and the remaining tablespoon of butter. Stir well until the cheese and butter have completely melted into the risotto. Taste and adjust the salt and pepper if necessary.
- Serve the risotto hot, garnishing each plate with a generous sprinkling of grated summer truffle. You can also add a drizzle of extra virgin olive oil for a finishing touch.