Risotto with Truffles
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 shallots
- 50 grams butter
- 125 milliliters dry white wine
- 250 grams Arborio rice (such as arborio, ribe, baldo)
- 1 ⅕ liters Chicken broth (homemade)
- 100 grams fresh black Truffle
- 75 grams Crème fraiche
- salt
- peppers (freshly ground)
Preparation steps
1.
Peel shallots and cut into small cubes. In a saucepan, heat butter until it starts to foam and saute shallots until translucent. Add wine and bring to a boil, then add rice and cook everything, stirring, for 2 minutes. Add chicken broth until rice is just covered and simmer until rice has absorbed broth, stirring occasionally. Continue to add broth in this manner and cook until rice is al dente, about 30 minutes, stirring frequently.
2.
Brush truffles thoroughly, chop coarsely and add to cooked risotto, add creme fraiche, mix well. Season with salt and pepper and serve immediately.
