Creaminess and deep flavor come together in an elegant risotto, enhanced by the aromatic notes of truffle.
Ingredients (4 servings)
- 350 g arborio rice
- 1 liter broth
- 1 shallot
- 1 glass white wine
- 80 g Parmesan cheese
- 120 g Naturcibus Truffle Sauce
- Butter, oil, salt and pepper to taste
Method
Prepare and keep the broth warm. In a saucepan, melt a knob of butter with a drizzle of oil and sauté the finely chopped shallot.
Add the rice and toast it for one minute, then deglaze with white wine.
Once evaporated, start adding the hot broth one ladle at a time, stirring continuously and waiting for it to be absorbed before adding more.
After about 18–20 minutes, when the rice is al dente, turn off the heat and stir in the remaining butter, Parmesan, and Naturcibus truffle cream. Season with salt and pepper and serve immediately.
