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Recipes · Italian · en

Winter Truffle Risotto

Winter Truffle Risotto
Prep 15 minutes · Cook 25 minutes · 4 servings
High
Ingredients

What you need.

4 servings
  • Arborio rice400g
  • vegetable stock1.2L
  • onion, finely chopped1
  • garlic cloves, minced2
  • white wine120ml
  • butter60g
  • Parmesan cheese, grated60g
  • black winter truffle, shaved20g
  • olive oil2 tbsp
  • Salt and pepper to taste
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Preparation

How to cook.

Prep 15 minutes Cook 25 minutes 4 servings
  1. Heat stock in a separate pan and keep warm
  2. Sauté onion and garlic in olive oil until translucent
  3. Add rice and toast for 2 minutes
  4. Add wine and stir until absorbed
  5. Add stock gradually, stirring constantly
  6. Cook until rice is creamy and al dente
  7. Remove from heat, add butter and Parmesan
  8. Top with shaved truffle before serving
  1. Add onion and garlic: 5 sec/speed 5
  2. Add oil: 3 min/120°C/speed 1
  3. Add rice: 2 min/120°C/reverse/speed soft
  4. Add wine: 2 min/120°C/reverse/speed soft
  5. Add stock: 16-18 min/100°C/reverse/speed soft
  6. Add butter and cheese: 2 min/reverse/speed soft
  7. Top with truffle before serving

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Use fresh winter truffles when in season
  2. Keep stock hot throughout cooking
  3. Don't wash the rice before cooking
  4. Stir constantly for creamier texture
  5. Let risotto rest for 2 minutes before serving
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