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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the broth
In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm throughout the cooking process.
- 2
Sauté aromatics
In a separate large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and garlic, and sauté until translucent, about 3-4 minutes.
- 3
- 4
Add broth gradually
Begin adding the warm broth, one ladle at a time, to the rice. Stir continuously and allow the rice to absorb the liquid before adding more. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish with cheese and truffle
Once the rice is cooked, remove the pan from heat. Stir in the remaining butter, grated Parmesan cheese, and black truffle oil. Season with salt and freshly ground black pepper to taste.
- 6
Serve
Plate the risotto and garnish with freshly shaved black truffle and additional Parmesan cheese. Serve immediately.
