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White truffle risotto

Try this simple and ultra-creamy risotto recipe to wake up your taste buds!

Ingredients

For 4 persons - Preparation time : about 30 minutes


• 300g of risotto rice (Arborio, Carnaroli, Vialone Nano)

 

• 2 shallots, minced

 

• 60g of unsalted butter

 

Salt or truffle salt

 

• 1/2 cup dry white wine

 

• 50g of grated parmigiano reggiano cheese

 

White truffle oil, at least 2-3 tablespoons

 

• 1 white truffle from Alba

 

Method

 

1. Pour 5-6 cups of water into a pot and bring to a simmer.

 

2. Heat the butter in another pot over medium-high heat. Saute the shallots for 2-3 minutes withouth letting them brown. Add the rice and stir well. Cook for 1-2 minutes until the rice is well coated and hot.

 

3. Pour in the white wine and bring to a strong boil. Stir often and let this cook down. When the rice is almost dry, pour in 2 ladles’ worth of the simmering water and sprinkle the salt over the rice (about a teaspoon). Stir constantly until this has almost boiled away.

 

4. Add 2 more ladles’ worth of the water and continue. Repeat until the rice is al dente. Taste for salt and add some if needed. Pour in a little more water and add in the parmigiano reggiano cheese. Let this cook for 1-2 minutes, stirring often.

 

5. Turn off the heat and stir in the truffle oil (at least a couple teaspoons).

 

6. Serve in shallow bowls and shave the truffle over the top at the last moment.

 

Bon appetit!

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