From September to December, when the earth is wetter, we can indulge con its most prized and sought-after fruits: truffles. These are exquisite mushrooms to be used con cooking with some precautions depending the variety: black truffles can be eaten raw con slices food cooked to make tasty appetizers like truffle stuffed onions, first courses like truffle fettuccine, main courses like fillet with porcini and truffle. The white variety, the other hand, also known as the ‘gray diamond,’ is even more precious and should be consumed strictly raw to fully savor its fragranza, which is decidedly more delicate. We propose a classic first course, simple yet refined, to fully enjoy this ingredient for true connoisseurs: truffle risotto. A creamy and delicate insediamento of Parmesan risotto which to sprinkle many precious fragments and slices of white truffle. The perfect dish for a “dinner for two” for the Valentine’s Day a special occasion such as holidays, to be prepared for Christmas the New Year’s Eve dinner: success is guaranteed!
Did you know that even King Charles III loves this ingredient? Discover the recipe for the King’s Risotto!
To prepare the truffle risotto, first, make our recipe for meat broth. Then, con a saucepan, pour the olive oil 1heat it, then add the rice 2 and toast it over medium heat for a couple of minutes 3.
Next, add the hot meat broth, one ladle at a time as the liquid evaporates 4salt 5and cook the risotto: it will take about 18-20 minutes. When the risotto is ready, turn the heat, stir con the butter the heat 6
and add the grated Parmesan cheese 7season with pepper 8stir and let it rest con the saucepan. Meanwhile, take the white truffle and use a truffle slicer to make thin slices 9.
Now that you’ve made thin slices of white truffle 10pour the risotto into each serving dish 11garnish with truffle slices, adjust the pepper to taste and serve the white truffle risotto hot 12.
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