Riso al Tartufo

Riso al Tartufo is a luxurious Italian rice dish that combines the earthy aroma of truffles with creamy Arborio rice, creating a comforting yet sophisticated experience. This kosher version preserves the authentic flavors while ensuring dietary compliance.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 ml
• Shallot - 1, finely chopped
• Garlic - 1 clove, minced
• Olive oil - 2 tablespoons
• White wine - 50 ml
• Truffle oil - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (kosher) - 30 grams, grated

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep warm.
2. In a separate large skillet, heat the olive oil over medium heat, then add the chopped shallot and minced garlic. Sauté until translucent, about 3-4 minutes.
3. Add the Arborio rice to the skillet and stir for 2 minutes until the rice is well-coated and slightly toasted.
4. Pour in the white wine and let it simmer until the liquid has mostly evaporated, stirring frequently.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Repeat this process for about 18-20 minutes until the rice is creamy and al dente.
6. Once the rice is cooked, remove from heat and stir in the truffle oil, grated Parmesan, chopped parsley, salt, and black pepper to taste.
7. Serve hot, drizzled with a bit more truffle oil and a sprinkle of parsley for garnish.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 70 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates, providing energy for daily activities.
• Contains antioxidants from olive oil and garlic, which may help reduce inflammation.

Tags