Riso, Latte, Tartufo Recipe
Make Riso, Latte, Tartufo 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
Garnish
Method
Main Instructions
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm on the stove while preparing the risotto.
- 2
Sauté the Aromatics
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- 3
Toast the Rice
Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently, until the rice is slightly translucent at the edges.
- 4
Add Broth Gradually
Pour in one ladle of the warm vegetable broth into the rice. Stir continuously until the broth is mostly absorbed. Continue adding the broth, one ladle at a time, stirring often, until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the Risotto
Once the rice is cooked, stir in the Parmesan cheese, truffle oil, salt, and black pepper. Adjust seasoning to taste.
- 6
Prepare the Truffle
Using a truffle shaver or a sharp knife, thinly slice the fresh truffles.
Garnishing Instructions
- 7
Serve the Risotto
Plate the risotto in shallow bowls. Top with the sliced truffles and sprinkle with chopped parsley for garnish. Drizzle with additional truffle oil if desired.
