Truffle risotto recipe from of 06-11-2016 [Updated on 30-09-2018]
Risotto with black truffle is a dish with a unique flavor and intense flavor, a dish that warms up during the long winter evenings and that my husband and I love. So the other night, with a truffle I bought last month (in this regard, I will paste the link to the guide on how to preserve truffles), I decided to prepare this risotto, needless to say that we licked our lips: P Well girls I'm leaving for Milan, and since here in Naples it seems summer and in the north they tell me it's already full winter, I'm having a bit of difficulty with things to pack. I still didn't have scarves and hats on hand, nor sweaters, so I have all the boxes in the middle of the living room ahhhhh. So I leave you and I'm going to put some order in the chaos I have created :) basin and happy Sunday!
How to make truffle risotto
In a saucepan, sauté the finely chopped onion with the butter.
Meanwhile, grate the truffle and cut the cheese into cubes.
Drop the rice into the pot and toast it for a couple of minutes, turning it over.
Deglaze with the prosecco wine then cover with the boiling broth. Add a ladle of broth at a time to cook the rice.
When almost cooked, add the truffle in the rice and mix.
Now add the cheese and stir.
Helping you to keep the shape with a pasta bowl, transfer the rice to the serving dish.
Embellish with more truffles and bring your truffle risotto to the table.