Truffle Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over medium heat until warm. Keep it on low heat to stay warm while cooking the risotto.

2. 2

   Sauté the Aromatics

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.

3. 3

   Toast the Rice

   Add the Aquarello rice to the skillet and stir for about 2 minutes until the rice is well-coated and slightly toasted.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir continuously until it has mostly evaporated.

5. 5

   Add the Broth Gradually

   Start adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente.

6. 6

   Incorporate the Truffles and Cheese

   Once the rice is cooked to your liking, stir in the grated Parmesan and the chopped Burgundy truffles. Add the remaining tablespoon of butter for extra creaminess.

7. 7

   Season and Serve

   Season with salt and black pepper to taste. Remove from heat and let it sit for a couple of minutes before serving. Garnish with additional Parmesan and truffle shavings if desired.