Easy White Truffle Risotto Recipe
This classic Italian dish is all about the white truffles. It’s simple just a few high-quality ingredients and a little patience. This is a special occasion risotto so easy you can make every night (if you can afford the truffles :-).
Easy White Truffle Risotto
Delicious, easy and oh so special. Just thinking about the heady aroma of truffles makes my mouth water. Just a few high-quality ingredients, a little patience and you'll have a lovely risotto.
- 1 1/2 C risotto rice Arborio or Carnaroli
- 2 shallots minced
- 4 T unsalted butter
- fresh ground sea salt
- 1/2 C dry white wine*
- 1/2 C Parmigiano cheese shaved
- 1/4 C Parmigiano cheese shaved
- 3 T White truffle oil
- 1 white truffle
In a large pot bring 5 cups of water to a simmer.
In a saute pans heat the butter over medium-high heat and saute the shallots for 2-3 minutes, careful not to let them brown.
Add the rice and stir well, then cook for 1-2 minutes, 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, add a 1/4 cup of the simmering water and grind about a teaspoon of salt over the rice.
Stir constantly until the water has almost boiled away.
Add another 1/4 cup of simmering water and continue this process until the rice is al dente.
Taste for salt and add some if needed.
Add about 1 tablespoon of water and add the Parmigiano cheese.
Cook for 1-2 minutes, constantly stirring.
Turn off the heat and stir in the truffle oil.
Serve in shallow bowls, add shaved Parmigiano cheese, and very thinly shave the truffle just before serving.
* Use best quality white wine. Wine you would drink.
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