Truffle sparkling wine risotto

Ingredients for 4 servings:

• 2 tbsp butter
• 2 shallots, finely chopped
• 300 g risotto (carnaroli or arborio)
• ½ bottle of sparkling wine or prosecco or champagne
• ¾ liter vegetable broth or chicken broth
• 150 ml cream
• 100 g Parmesan, finely grated
• 1 handful of parsley, finely chopped
• 2 tsp, heaped chervil, finely chopped
• Salt
• Black pepper, freshly ground
• Black truffle, sliced ​​into thin slices

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A bit extravagant, but very tasty! Perfect for a special occasion.

Melt the butter in a saucepan and sauté the shallots for 2-3 minutes. Add the rice, stirring constantly until the rice grains are evenly coated with melted butter and the edges appear slightly translucent. Add about 2/3 of the sparkling wine and cook over high heat, stirring constantly until all the liquid is absorbed. Only then add the hot broth (I’ve also increased the ratio of sparkling wine to broth—and it tastes even better!). Add the broth ladleful by ladleful, making sure all the liquid is absorbed before adding the next ladleful. The risotto should gradually become creamy and velvety until all the broth is used up. Once the rice is tender but still has a bite, stir in the remaining sparkling wine, then add the cream and Parmesan cheese. Season with salt and pepper. Remove from the heat, let stand for a few minutes, and add the chervil and parsley. Garnish with the truffle slices and serve. I can’t afford fresh truffles. I used truffle slices preserved in oil. I’ve also made it with just truffle oil before—also good, but it lacks the bite of the truffle slices! But no matter what—the taste is delicious!