Winter Truffle Risotto Recipe
shave truffles. seasonal mushrooms. shallots. Parmigiano Reggiano
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Broth
In a medium saucepan, heat the vegetable broth over low heat, keeping it warm but not boiling.
- 2
Sauté the Shallots
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes.
- 3
Cooking the Risotto
- 4
Toast the Rice
Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently until the rice is slightly translucent around the edges.
- 5
Add the Wine
Pour in the dry white wine and cook until it has mostly evaporated, stirring continuously.
- 6
Incorporate the Broth
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
Finishing Touches
- 7
Add Cheese and Butter
Once the risotto is cooked, remove it from heat. Stir in the remaining tablespoon of butter and the grated Parmigiano Reggiano cheese. Adjust seasoning with salt and pepper to taste.
- 8
Serve and Garnish
Plate the risotto and shave fresh truffles on top as per your taste. Serve immediately.
