Risotto Alle Verdure E Tartufo Bianco Di Norcia (vegetarian) Recipe
Risotto (Arborio Aquerello) with mixed vegetables, touch of Parmigiano Reggiano, finished with E.V.O.O. and shaved fresh white Umbrian Truffles.
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Ingredients
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Risotto Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
- 2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent. Add the diced carrot, zucchini, and bell pepper, and cook for another 5-7 minutes until softened.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is well-coated and slightly toasted.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 18-20 minutes.
- 5
Finish the Risotto
When the rice is creamy and al dente, stir in the frozen peas, grated Parmigiano Reggiano, and the remaining tablespoon of olive oil. Season with salt and black pepper to taste. Remove from heat.
- 6
Serve
Plate the risotto and finish with shaved fresh white truffles on top. Drizzle with a little extra virgin olive oil if desired.
