John Myers
Fine Truffle Risotto, As Side Dish or As Intermediate Course
The perfect fine truffle risotto, as side dish or as intermediate course recipe with a picture and simple step-by-step instructions.
- 100 g Arborio risotto rice
- 1 tbsp Extra virgin olive oil
- 1 Shallot
- 0,5 Clove of garlic
- 100 ml White wine dry
- 400 ml Poultry broth
- 20 g Summer truffle
- 1 tbsp Freshly grated Parmesan
- 50 ml Cream
- 2 tbsp Finely chopped parsley
- 2 tbsp Black pepper from the mill
- 1 tbsp Butter
- Peel and finely chop shallot and garlic. Grate the truffles finely on a fine grater. Degrease the chicken broth and put it through a sieve into a small saucepan (use meat filler elsewhere) or use poultry stock instead. Let it get hot while continuing with step 2.
- Put the shallot and garlic cubes in a saucepan in olive oil (or butter) to translate. Add rice and sweat a little. Deglaze with the white wine and let it reduce briefly. Pour in the hot broth in approx. 3 portions: Pour in enough until the rice is just covered. Simmer over medium heat, stirring occasionally, until the rice has absorbed almost all of the liquid, then pour in the next serving of stock. The whole thing should take about 20-25 minutes. Halfway through, stir in most of the grated truffle. At the end stir in the Parmesan, cream, butter, parsley and the water of the pickled truffles. Season with a little pepper. Salt shouldn’t be necessary anymore because of the broth and the Parmesan. The risotto should now be creamy, but the rice should still be a bit firm to the bite, ie essentially “al dente”.
- Arrange and garnish with the remaining grated truffle. Good Appetite!
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