Ingredients
- 320 g Arborio rice
- 1 Small onion, chopped
- 1 Liter vegetable broth
- 2 Tablespoons Minced Summer truffle
- 100 ml Dry white wine
- 50 g Butter
- 50 g Grated Parmigiano Reggiano
- 2 Tablespoons Organic Extra Virgin Olive Oil
- Salt and pepper, to taste
- Fresh truffle shavings for garnish (optional)
Instructions
Prepare the Sofritto:
1. In a saucepan, heat the Organic Extra Virgin Olive Oil and add the chopped onion. Cook over medium heat until the onion becomes translucent.
Toast the Rice:
2. Add the Arborio rice to the saucepan and toast for 2-3 minutes, stirring constantly.
3. Deglaze with the white wine and let it evaporate.
Cook the Risotto:
4. Add the hot vegetable broth one ladle at a time, stirring frequently and adding more broth only when the previous amount has been absorbed.
5. Continue until the rice is cooked al dente.
Incorporate the Truffle Cream:
6. When the rice is al dente, remove from heat and add the Minced Summer truffle, butter, and grated Parmigiano Reggiano. Stir vigorously until you achieve a creamy consistency.
7. Adjust salt and pepper.
Serve:
8. Plate the risotto, garnish with fresh truffle shavings (if available), and serve immediately.
— Preparation Time: About 5 minutes
— Cooking Time: About 18-20 minutes
