Alba White Truffle Risotto Recipe
Make Alba White Truffle Risotto 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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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat until it simmers gently. Keep it warm on low heat while you prepare the risotto.
- 2
Sauté the Aromatics
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped shallots and minced garlic, and sauté until they are translucent and fragrant, about 2-3 minutes.
Cooking the Risotto
- 3
- 4
Add Broth Gradually
Pour in about 1 cup of the warm broth into the skillet and stir continuously until the liquid is mostly absorbed. Continue adding the broth, one cup at a time, allowing each addition to be absorbed before adding the next, stirring frequently. This process should take about 18-20 minutes until the rice is creamy and al dente.
- 5
Finish the Risotto
Once the rice is cooked, remove the skillet from heat. Stir in 1 cup of grated Parmesan cheese, 2 tablespoons of white truffle oil, and season with salt and black pepper to taste. Mix until creamy.