Tuscan Truffle Risotto
Indulge in the rich flavors of Tuscany with this luxurious Tuscan Truffle Risotto recipe. This creamy and aromatic dish is a perfect combination of earthy truffle and savory risotto, creating a truly decadent dining experience.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth over low heat.
- In a separate large skillet, melt 1 tablespoon of butter over medium heat. Add the shallot and garlic, and sauté until softened.
- Add the Arborio rice to the skillet and stir to coat the grains with the butter, shallot, and garlic mixture.
- Pour in the white wine and cook until it is absorbed by the rice.
- Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- Continue this process until the rice is creamy and al dente, about 20-25 minutes.
- Stir in the remaining tablespoon of butter, grated Parmesan cheese, and truffle oil. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Saucepan Skillet Wooden spoon
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve the Tuscan Truffle Risotto as a main course accompanied by a fresh green salad and a glass of crisp white wine.
Tips & tricks
For an extra touch of luxury, shave some fresh truffle over the risotto just before serving.
Cost
$20