Risotto Tartufato Recipe
Make Risotto Tartufato Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients for Risotto Tartufato
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat to keep it warm.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, being careful not to burn it.
- 3
Toast the Rice
Add the Arborio rice to the skillet and toast for about 2-3 minutes, stirring frequently to coat the rice in the oil and aromatics.
- 4
Deglaze with Wine
Pour in the white wine and stir until it has mostly evaporated, about 2-3 minutes.
- 5
Add Broth Gradually
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 until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Once the rice is cooked, remove the skillet from heat and stir in the grated Parmesan cheese and truffle oil. Season with salt and black pepper to taste.
- 7
Serve
Plate the risotto, and if desired, top with shaved black truffle and garnish with chopped parsley before serving.
