Truffle risotto

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Risotto al tartufo

4.62 from 59 ratings
A heavenly rice dish with delicious truffle!
Difficulty: easy
Cost: low
Calories: 600kcal
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Difficulty: easy
Cost: low
Calories: 600kcal
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Amount
4
servings

Ingredients list

Equipment

Cooking pot
Truffle slicer

Directions

  • Over medium heat, melt ⅔ of the butter in a large saucepan. Add the olive oil and rice and sauté lightly, stirring constantly over high heat. Deglaze with a ladle of broth and reduce heat. Simmer until all the liquid has been absorbed.
  • Then keep adding a little broth and stir constantly. Once the broth is almost completely absorbed, repeat the process. This should take about 20 to 25 minutes in total. The rice should be tender but still somewhat firm to the bite. Then remove the pot from the heat.
  • Now add the grated parmesan cheese and the remaining butter and mix well. Season to taste with salt and pepper.
  • Take the truffle and cut out thin slices with a truffle slicer.
  • Pour the risotto into bowls or deep plates, garnish each with a few slices of truffle, add a pinch of freshly ground pepper and serve hot.
    Buon appetito!
Calories: 600kcal (30%)Carbohydrates: 83g (28%)Protein: 16g (32%)Fat: 22g (34%)Saturated fatty acids: 12g (60%)Trans fatty acids: 1gCholesterol: 49mg (16%)

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Recommendation for this recipe

Principato – Arborio rice

An icon of Italian quality rice, with a larger grain than other varieties and a high starch content. The tasty flavor is due to its easily absorbed carbohydrates and noble proteins.