Risotto al Tartufo
Italy's luxury risotto — risotto al tartufo, made with black or white truffle. The white truffle version (tartufo bianco d'Alba) is the most prized: a simple base risotto, finished with Parmesan and butter, then covered at the table with paper-thin shavings of fresh white truffle. For the black truffle version, truffle paste or shaved truffle is incorporated during cooking.
- Total
- 35 min
- Serves
- 4
- Level
- Hard
Prep 15 min · Cook 20 min
Ingredients
Method
Sweat shallot in a little oil and butter until completely soft. Add rice; toast 2 minutes.
About 4 min
Add wine; absorb. Add hot stock ladle by ladle, stirring continuously; cook 16–18 minutes.
About 9 min
Remove from heat when rice is al dente and there's still a little stock to absorb.
About 9 min
Mantecatura: add cold butter in cubes and Parmesan; stir vigorously with a wooden spoon 1 minute to achieve a creamy emulsion. Rest 2 minutes.
About 9 min
Serve in warm bowls. At the table (never in the kitchen), shave white truffle generously over each bowl using a truffle mandoline. The perfume fills the room.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 18 g
- Carbs
- 60 g
- Fat
- 24 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 580 mg
Contains: dairy, eggs
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Recipe by Boon Tools.