Truffle Risotto

Serving 4 people, Ingredients;

·       Carnaroli Rice 320 g

·       Sliced Truffle 30-50g as you like

·       Beef or Vegetable stock 1 cube

·       Grated Parmigiano Reggiano 50 g

·       Butter 50 g

·       Extravirgin Olive Oil, quantity as needed

·       Black Pepper, as needed

·       Salt, as needed

Procedure

1.      First of all, you need to make some broth, the quickest way to make it is to boil some water in a small pan, then add a stock cube.  Best if beef stock but vegetable stock will work great too.

2.      Warm some olive oil in a pan (2-3 spoons), (you can add a bit of oil from Tartoofo jar too)

3.      Add some rice. You will need to toast it on medium heat for a couple of minutes.

4.      At this stage, you can add half glass of white wine and let evaporate it. (This will add flavour, but it’s facultative)

5.      Then add a couple of spoons of broth, steer and when the broth has dried up add more broth and so on. Do this until the rice is cooked, this process should take 20-30 mins. The rice needs to be “al dente”, not soggy.

6.      When the risotto is ready, turn the heat off, add the butter, some salt, and steer vigorously until it’s dissolved. You can try it to check if salt quantity needs adjusting

7.      Add some parmesan and a little bit of pepper as you like it, mix it all and let it rest in the pan for few minutes.

8.      Then dish the Risotto and add Tartoofo truffle slices on top.

Enjoy this luxurious and delicate flavour!