Risotto al Tartufo

Risotto al Tartufo is a luxurious Italian rice dish featuring creamy Arborio rice infused with the rich, earthy flavor of truffles. This vegetarian delight is perfect for special occasions or a comforting meal at home.

Ingredients

• Arborio rice - 160 grams
• Vegetable broth - 750 ml
• Dry white wine - 100 ml
• Shallot - 1 medium, finely chopped
• Garlic - 1 clove, minced
• Unsalted butter - 30 grams
• Extra virgin olive oil - 15 ml
• Parmesan cheese - 50 grams, grated
• Fresh black truffle - 10 grams, finely shaved
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil and half of the butter over medium heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently until the rice is slightly translucent.
5. Pour in the white wine and cook until it has mostly evaporated, stirring constantly.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more, about 20 minutes until the rice is creamy and cooked al dente.
7. Once the rice reaches the desired consistency, stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.
8. Remove from heat and gently fold in the shaved black truffle.
9. Serve immediately, garnished with fresh parsley and additional truffle if desired.

Nutrition

• Calories: 540
• Protein: 14 g
• Carbs: 84 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 25 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.75 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains truffles which are high in antioxidants.

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