First Courses
Black Truffle Risotto
Black truffle risotto combines the silky richness of creamy rice with the intense flavor of truffle in a dish that is simple to make yet refined.
- Time
- 30 min
- Difficulty
- Medium
- Serves
- 2 servings
Method
- Finely chop the onion and soften it over low heat with the butter and a little oil.
- Add the rice and toast for 2–3 minutes, until the grains become translucent.
- Pour in the white wine and let it evaporate completely.
- Add hot stock gradually, one ladle at a time, stirring continuously. Cook for about 15–18 minutes.
- Remove from the heat and stir in the Parmesan and a small knob of butter until smooth and creamy.
- Plate and finish with fresh black truffle and a little pepper.
Estimated nutrition per serving
- Energy
- 1,800 kJ (about 430 kcal)
- Saturated fat
- 8 g (40%)
- Carbohydrates (sugars)
- 2 g
- Protein
- 10 g
