Canned Black Truffle Risotto
Ingredients:
- 300 grams of Arborio or Carnaroli rice (special for risotto)
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 liter of broth of vegetables or chicken
- 100 ml of dry white wine
- 30 grams of butter
- 50 grams of grated Parmesan cheese
- Fresh black truffle
- Salt and pepper to taste
- Extra virgin olive oil
Instructions:
1. In a large saucepan, heat the broth over medium heat and keep warm over low heat while you cook the risotto.
2. In another large saucepan, add a drizzle of olive oil and heat over medium heat. Add the chopped onion and garlic and fry until golden and fragrant.
3. Add the rice and stir to coat with the oil and aromatics. Cook for about 2 minutes until the rice grains are slightly translucent.
4. Add the white wine to the rice and cook until it evaporates, stirring constantly.
5. Start adding the hot broth, one ladle at a time, to the rice. Stir constantly until the broth has been absorbed before adding the next ladle. Continue this process for approximately 15-20 minutes until the rice is al dente and creamy.
6. Meanwhile, grate the fresh black truffle into a small bowl.
7. When the risotto is almost done, add the butter and grated Parmesan cheese. Stir until melted and blended well.
8. Remove the pan from the heat and add the grated black truffle to the risotto. Stir to distribute evenly.
9. Cover the risotto for a few minutes to allow the flavors to meld.
10. Serve the black truffle risotto hot, and if desired, grate a little more fresh truffle on top for garnish.
Enjoy this luscious black truffle risotto, which highlights the sophistication and unique flavor of this delicious ingredient!