Truffle Risotto
This is a simple, but elegant white truffle risotto. I use Oregon white truffles, but obviously European truffles are great, too.
Servings: 4 people
Ingredients
- 1 1/2 cups risotto rice Arborio, Carnaroli, Vialone Nano
- 2 shallots, minced
- 4 tablespoons unsalted butter
- Salt
- 1/2 cup dry white wine
- 1/2 cup Parmigiano Reggiano cheese, grated
- White truffle oil, at least 2 tablespoons
- 1 white truffle
Instructions
- Pour 6 cups of water into a pot and bring to a simmer.
- Heat the butter in another pot over medium-high heat and saute the shallots for 2 minutes. Do not let them brown. Add the rice and stir well, then cook for 2 minutes, stirring often, until the rice is well coated and hot.
- Pour in the white wine and bring to a strong boil. Stir often and let this cook down. When it is almost dry, pour in 2 ladles' worth of the simmering water and sprinkle about a teaspoon of salt over the rice. Stir constantly until this has almost boiled away.
- Add 2 more ladles' worth of the water and continue. Repeat until the rice is al dente. Taste for salt and add some if needed. Pour in a little more water and stir in the Parmigiano Reggiano cheese. Let this cook for 1 to 2 minutes, stirring often.
- Turn off the heat and stir in the truffle oil. Use as much as you want, but at least a couple tablespoons. I would not use more than 3 tablespoons, though.
- Serve in shallow bowls and shave the truffle over the top at the last moment.
Notes
An excellent main course to go with this would be venison Steak Diane or duck with turnips.
Nutrition
Calories: 451kcal | Carbohydrates: 64g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 211mg | Potassium: 168mg | Fiber: 3g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 4mg