White Truffle Risotto
- Ingredients:
- 2 1/2 cups (500 g) short grained rice, for example Arborio
- 1 /2 cup (100 g) unsalted butter
- 1 tablespoon very finely minced onion
- 1/2 cup dry white wine
- 4 cups freshly grated Parmigiano
- 1 quart (1 liter) simmering beef broth
- 6 ounces (150 g) fresh white truffles, brushed clean (or Salsa del Duca, a can)
Yield: 6 people
Prep Time: 20 minutes
Cook Time: 20 minutes
Preparation:
Sauté the onion in half the butter until it begins to turn golden, then add the
wine and cook over a low heat, until the onion is falling apart and the wine has evaporated. Add the rice, mix well, and then begin adding broth, a ladle at a time, stirring gently all the while. When the rice has almost reached the al dente stage, remove the pot from the fire and stir in the remaining butter and the cheese, then slice half the truffles into it using a truffle slicer (or add the pre-heated sauce) . Heat the risotto through, transfer it to a serving bowl, and slice the remaining truffles over it (or add the pre-heated sauce).
