Risotto with Black Truffle
- Risotto al Tartufo Nero
Recipe of the month
Risotto al Tartufo Nero
A risotto made with black preserved truffles, especially the Black Truffle of Le Marche region, a real special winter dish for the festive season or for a very special occasion. To serve 6 you'll need:
Ingredients:
- 500 gr of Carnaroli or Arborio Rice
- 150 gr of unsalted butter
- 2 tablespoon very finely minced onion
- 1 glass of dry white wine ( Frascati, Vermentino )
- 4 cups freshly grated Parmigiano
- 1 liter of beef broth
- 100 g of preserved Black truffles, in brine or Olive Oil.
- 1 tablespoon of finely chopped parsley
- 50 gr od Dried Cepes ( Porcini mushrooms )
Preparation:
Sauté the onion in half the butter until golden, add the wine, the parsley and the dried cepes and cook over a low heat, until the wine has evaporated. Add the rice, mix well, and then begin adding broth, a ladle at a time, stirring gently all the time. When the rice has almost reached the al dente stage, remove the pot from the fire and stir in the remaining butter and the Parmesan, then slice half the truffles into it using a truffle slicer. Heat the risotto through, transfer it to a serving bowl, and slice the remaining truffles over it.
You can also use already sliced Truffle.
Reccomended Wine : Pomino Bianco Marchesi di Frescobaldi
