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.
1
Slice the asparagus into rounds and sauté in olive oil.
- Green asparagus: 94 g
- Olive oil: 25 ml
2
Add finely chopped shallots and garlic, and sauté lightly.
- Shallot: 3 g
- Garlic: 3 g
3
Add wine and evaporate it.
- Wine: 25 ml
4
Spread out the raw rice.
- Rice: 125 g
5
Add vegetable broth in several stages. No need to stir constantly.
- Vegetable broth: 300 ml
6
Cook to al dente.
7
Add salt and pepper.
- Sea salt: 3 g
8
Add grated Parmesan cheese and butter.
- Parmesan (Parmigiano Reggiano): 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.
- Truffle oil: 8 ml
