Risotto with Parmesan and Black Truffles
The truffle risotto gets its unmistakable aroma on the one hand naturally from the truffles and on the other hand from the Parmesan. The cheese is also a good source of calcium; the mineral is necessary for healthy bones and teeth.
If you want to prepare the truffle risotto without alcohol, you can replace the white wine with more stock and add some lemon juice.
- 2 shallots
- 50 grams butter
- 250 milliliters dry white wine
- 250 grams Arborio rice (such as arborio, Ribe, Baldo depending on preference)
- 800 milliliters Chicken broth
- 75 grams Double cream
- 100 grams Parmesan
- freshly ground peppers
- 20 grams fresh black Truffle (more or less as desired)
Peel shallot and cut into small cubes. In a pot, heat butter until foamy and sauté the shallots until soft, then pour in a little wine and bring to a boil. Add the rice and cook, stirring, for 2 minutes. Add remaining wine, cook until almost completely evaporated while stirring, then pour in some chicken broth and simmer while stirring, until the rice has absorbed the broth. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Stir double cream and 50 grams (approximately 1 3/4 ounces) grated Parmesan cheese into the finished risotto. Season with salt and pepper. Divide risotto among warmed plates. Grate the truffleand the remaining Parmesan and sprinkle over the risotto before serving.