Risotto al Tartufo

Name: Risotto al Tartufo (Risotto with Truffle)
Yield: Serves 4
Cuisine: Italian
Ingredients: 5 tablespoons freshly grated Grano Padano or Parmigiano Reggiano; 1¾ cups carnaroli rice; 1 onion, chopped fine; up to 8 cups simmering rich chicken broth; 3 tablespoons unsalted butter; sea salt and freshly ground black pepper; 1 large glass dry white wine; 1 truffle (size is everything!), cleaned, brushed, and ready to shave

Risotto with Truffle

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

I do appreciate that truffles are so expensive as to be out of reach for the majority of us, but should you ever stumble upon one or be given a truffle as a gift, this dish surely has to be one of the most delicious ways to enjoy it.

Ingredients

3 tablespoons unsalted butter
1 onion, chopped fine
1¾ cups

Europe
Italy
Side dish
Gluten-free
Mediterranean

Method

Melt half the butter in a large saucepan. Add the onion and fry gently until very soft but not browned.
Add all the rice and thoroughly toast the grains, stirring constantly, for about 5 minutes.
Add the wine and stir for 1 minute, then add 3 ladles of broth and stir it all together. Keep the heat low and continue to stir and add broth, one ladle at a