Add Course White Alba Truffle Risotto Recipe
Make Add Course White Alba Truffle Risotto Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the broth
In a saucepan, heat the chicken or vegetable broth over medium heat until it is warm but not boiling. Keep it warm on a low simmer while preparing the risotto.
- 2
Chop the aromatics
Finely chop the shallots and garlic cloves. Set aside.
- 3
Shave the truffles
Using a truffle shaver or a very sharp knife, thinly slice the White Alba truffles. Set aside for garnish.
Cooking the Risotto
- 4
Sauté aromatics
In a large skillet or saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chopped shallots and garlic, cooking until they are translucent, about 3-4 minutes.
- 5
- 6
Deglaze with wine
Pour in the dry white wine and cook, stirring continuously, until the wine has mostly evaporated.
- 7
Add broth gradually
Begin adding the warm broth, one ladle at a time, to the rice. Stir frequently, allowing the rice to absorb the broth before adding the next ladle. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.
- 8
Finish with butter and cheese
Once the rice is cooked, remove the skillet from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Serving
- 9
Plate the risotto
Spoon the risotto into warm bowls. Garnish with the shaved White Alba truffles on top.
- 10
Enjoy
Serve immediately while hot and enjoy the rich flavors of the White Alba truffle risotto.