Truffle risotto

Truffle risotto

Risotto al burro e tartufo

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

The simplest and most sophisticated dish ever, which can be sublime with the fresh Alba truffle when in season, but can also be made with the much more economical black truffle, or even just with truffle butter and some summer truffle for decoration.

Ingredients

Quantity Ingredient
80g truffle butter
2 litres good chicken, beef or vegetable stock
1 large onion, peeled and very finely chopped
50ml dry white wine
350g carnaroli or arborio risotto rice
30g unsalted butter
80g parmesan, freshly grated
salt
1 x 60g black or white truffle
pepper

Method

  1. Bring the stock to the boil in a pan and keep it at a low simmer.
  2. In a large shallow pan, melt the truffle butter and fry the onion until soft, about 7 minutes. Add the wine and let it evaporate, then add the rice and stir for a minute. Add the hot stock, ladle by ladle, adding more as it is absorbed by the rice.
  3. After 18–20 minutes, taste a grain to see if it is al dente. At this point, take the risotto off the heat and stir in the butter and Parmesan. Season to taste.
  4. Serve with the truffle thinly sliced on top of each portion.

Truffle butter

  • You can buy this in a jar in good delicatessens. It is a wonderful ingredient to have handy, and tastes delicious. I love to fry eggs in it (and of course a truffle kept near new-laid eggs magically imbues them with its fragrance)! An alternative would be to use normal butter with the addition of a few drops of truffle oil.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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