TRUFFLE RISOTTO Recipe
mushroom blend, carnaroli rice, thyme, truffle oil, grana padano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, bring the vegetable or chicken broth to a simmer. Keep it warm over low heat.
Sauté the Aromatics
In a large skillet or saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Add the Rice
Stir in the Carnaroli rice, and toast it for about 2 minutes until slightly translucent. This step helps enhance the flavors of the rice.
Incorporate the Broth
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Finish the Risotto
Once the rice is cooked, remove the pan from heat. Stir in the remaining butter, grated Grana Padano cheese, and truffle oil. Adjust seasoning with salt and pepper to taste.
Serve
Serve the risotto hot, drizzled with extra truffle oil if desired and garnished with additional Grana Padano.
