- 320gr carnaroli rice
- 10gr black truffle or white (ground or slices)
- 750gr of meat broth
- 30g white wine
- 50g Parmesan cheese
- 50g butter or truffle butter
- QB black pepper
- QB goes up
Pour the olive oil into a pan and heat it, add the rice which will be toasted over medium heat for a couple of minutes. (fig 1)
Deglaze the rice with the white wine (fig. 2) over high heat, once dried add the ground truffle and a ladle of broth (fig. 3), finally add salt.
Add a ladle of broth at a time as it dries, and cook for about 18-20 minutes, or the cooking time indicated on the package.
When the risotto is ready, turn off the heat and stir in the Parmesan (fig. 4) and butter (fig. 5)
Flavor with a little black pepper, mix and let it rest in the pan for 1-2 minutes.
Pour the risotto into the dish and add some sliced truffle flakes on top (fig. 6), and serve.
For this recipe we cooked the risotto with ground truffle, and creamed with truffle butter, but to give it even more body and flavor, if you are great truffle lovers, add salt also with truffle salt, and the result will be a risotto with a unique taste !!!
Alternatively, if you prefer, you can cook the risotto only with broth and add the flaked truffle only when serving, so you will have a creamy and delicate base of the Parmesan risotto that will contrast with the precious truffle flakes.