Ann Taruschio, Franco Taruschio

Risotto with Truffles

Risotto con Tartufi

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime
Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 750 g/1½ lb risotto rice (Arborio)
  • 15 g/

Method

Heat the stock.

Melt half the butter with the oil in a large heavy saucepan and sauté the onion gently until transparent and lightly gold in colour.

Add the rice and stir it in thoroughly, but gently, to absorb all the butter and oil. Stir for 5 minutes then add the glass of wine and cook until absorbed.

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