Truffle Risotto

2 servings

40 minutes

Truffle risotto is an exquisite dish of Italian cuisine that embodies sophistication and rich flavor. Its roots trace back to Northern Italy, where risotto became a symbol of culinary mastery. Tender rice infused with vegetable broth aroma gains a velvety texture from butter and parmesan. Truffle oil adds a noble, earthy note, complementing its complex, rich taste. Asparagus adds a light freshness while wine reveals the depth of aroma. This dish is perfect for a romantic dinner or special occasion when one wants to enjoy the refinement of Italian gastronomy.

Energy value per serving

• Calories: 521.3
• Proteins: 8.1g
• Fats: 30.2g
• Carbohydrates: 53g

Ingredients

• Rice: 125 g
• Garlic: 3 g
• Shallots: 3 g
• Green asparagus: 94 g
• Olive oil: 25 ml
• Wine: 25 ml
• Vegetable broth: 300 ml
• Butter: 35 g
• Parmesan cheese: 15 g
• Truffle oil: 8 ml
• Sea salt: 3 g

Cooking steps

1. Slice the asparagus into rounds and sauté in olive oil.

   Required ingredients:

   • Green asparagus: 94 g
   • Olive oil: 25 ml

2. Add finely chopped shallots and garlic, and sauté lightly.

   Required ingredients:

   • Shallots: 3 g
   • Garlic: 3 g

3. Add wine and evaporate it.

   Required ingredients:

   • Wine: 25 ml

4. Spread out the raw rice.

   Required ingredients:

   • Rice: 125 g

5. Add vegetable broth in several stages. No need to stir constantly.

   Required ingredients:

   • Vegetable broth: 300 ml

6. Cook to al dente.

7. Add salt and pepper.

   Required ingredients:

   • Sea salt: 3 g

8. Add grated Parmesan cheese and butter.

   Required ingredients:

   • Parmesan cheese: 15 g
   • Butter: 35 g

9. Stir with a wooden spatula: actively mix the risotto in the saucepan to create a creamy texture.

10. Add truffle oil at the end.

    Required ingredients:

    • Truffle oil: 8 ml