Melanosporum truffle in brandy

Melanosporum Truffle Risotto in Brandy

Ingredients:

- 300 grams of Arborio or Carnaroli rice (special for risotto)

- 1 small onion, finely chopped

- 2 cloves of garlic, finely chopped

- 1 liter of vegetable or chicken broth

- 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 it warm over low heat while you cook the risotto.

2. In another large saucepan, add a splash of olive oil and heat over medium heat. Add the chopped onion and garlic and sauté 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. Begin adding the hot broth, one ladle at a time, to the rice. Stir constantly until the broth has been absorbed before adding the next ladleful. 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 ready, add the butter and grated Parmesan cheese. Stir until melted and mixed well.

8. Remove the saucepan from the heat and add the grated black truffle to the risotto. Stir to distribute it evenly.

9. Cover the risotto for a few minutes to allow the flavors to blend.

10. Serve the black truffle risotto hot and, if you wish, grate a little more fresh truffle on top as a garnish.

Enjoy this exquisite black truffle risotto, which highlights the sophistication and unique flavor of this delicious ingredient!