L'Univers FOODHUB · Recette · Truffe
Truffle and Aged Parmesan Risotto
A truffle risotto is the quintessential Italian dish for impressing your guests. This recipe pairs the creamy smoothness of risotto with the heady perfume of black truffle and the power of Parmesan aged 24 months.
Ingredients
- 300g Carnaroli or Arborio rice
- 1L hot vegetable stock
- 100ml dry white wine
- 80g Parmigiano Reggiano aged 24 months
- 30g butter
- 1 shallot, finely minced
- Premium black truffle oil
- Truffle shavings (in season)
Method
Sweat the shallot in butter until translucent. Add the rice and toast it for 2 minutes, stirring. Deglaze with the white wine and stir until it is fully absorbed.
Add the stock one ladle at a time, stirring constantly for 18-20 minutes. The rice should be creamy but still slightly firm at the center. Off the heat, stir in the butter and grated Parmesan.
Plate in warmed bowls. Finish with a generous drizzle of truffle oil and a few shavings of fresh truffle.
The FOODHUB Tip
Discover our selection of artisanal truffle oils imported from Italy for a restaurant-worthy result.
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Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
