Truffle Risotto Recipe
arborio rice, mushroom duxelles, black truffle, parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable or chicken broth over low heat and keep it warm.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped shallots and minced garlic, and sauté until translucent, about 3-4 minutes.
- 3
Toast the Rice
Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.
- 4
Add Duxelles
Stir in the mushroom duxelles and mix well.
- 5
Gradually Add Broth
Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle.
- 6
Finish the Risotto
Continue this process for about 18-20 minutes, or until the rice is al dente and creamy. Stir in the grated Parmesan cheese and black truffle.
- 7
Season and Serve
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional truffle or Parmesan if desired.
