Truffle Risotto Recipe
An easy but exquisite truffle risotto recipe you can make in your own kitchen, just like your favorite Italian restaurant.
- 2 1/2 tbsp butter
- 1 small onion diced
- 6 c vegetable stock hot + more as needed
- 1/2 c white wine dry
- 2 c Village Harvest arborio rice
- 1 1/2 tbsp truffle butter
- 2 tbsp truffle carpaccio or 1 small black truffle thinly shaved
- 1/4 c Italian parsley minced
In a large skillet melt the butter and sauté the onion until translucent. Add the risotto rice to the pan and stir to coat in all the butter for a few minutes.
Add the wine to the skillet and simmer until almost fully evaporated.
Start adding the hot stock one ladle at a time making sure to cover the rice each time and maintain a constant ripple.
Repeat the process until the rice is al dente. Remove from heat and add 1/2 ladle of stock and stir well.
Place the truffle butter on top of the risotto and cover with a lid. Let the risotto sit covered for 5 minutes without touching it for the butter to melt from the steam.
Stir the risotto well and add the truffle carpaccio on top making sure to reserve a few truffle slices for garnish.
Spoon the risotto into bowls and sere garnished with the truffle slices and the minced parsley.