Truffle Risotto

Known since ancient times, truffles date back to Sumerian meals. They would eat it mixed with barley and vegetables, but it was also appreciated by Greeks, Romans and Arabs. This ascomycete mushroom is often the protagonist of the Italian cuisine, from fondue to risotto and game. Here is the recipe for truffle risotto.

Truffles Risotto

Ingredients

4 servings; 25 min. cook time

Rice - Arborio 1 3/4 cups

White truffle – 1.41 oz.

Parmesan - grated 1/4 cup

Meat broth - 4 1/4 cups

Butter – 7 TBL

Salt, Black pepper to taste

In a large saucepan, melt half of the butter. Pour in the rice and mix with butter (it must become translucent). Then pour the broth little by little, while stirring, and wait for its absorption before adding more. After about twenty minutes, the rice is cooked. Add the other half of the butter and Parmesan, and mix well. Then salt and pepper, arrange the rice on a dish and cover with thin slices of truffle. It's ready!

Advice: While cooking the risotto, it is very important not to stop stirring. To check the cooking of the rice, taste regularly after 15 minutes of cooking.

Enjoy with a glass of wine!