Truffle Risotto
Preparation - 5 min.
Cooking -
Ingredients
Serves 4 to 6
- 400g Risotto with truffles or porcini of Favuzzi
- 1.2 l (5 cups) vegetable broth or chicken
- 60 ml. (4 tbsp) extra virgin olive oil
- 240 ml (1 cup) white wine
- 240 ml (1 cup) parmesan
- Cream and butter to taste, depending on the desired creaminess
Preparation
- Bring stock to the boil. Meanwhile, sauté the rice in 4 tablespoons of extra virgin olive oil for a few minutes.
- Add 1 glass of white wine and stir until fully evaporated.
- Add 2 ladles of boiling stock and continue to cook, still stirring.
- Add more stock as soon as liquid is fully absorbed.
- After 20 to 23 minutes, the rice should be creamy and al dente.
- Remove from heat, then add a little cream or butter and grated Parmesan.
- Cover and leave to rest for 2 minutes before serving.
