Fresh Winter Black Truffles Risotto
(1) When you're cooking with truffles, do not try to save money on other ingredients. Get high quality risotto rice and a good bottle of dry white wine that you'll enjoy drinking.
(2) I just happened to have some nice chicken broth cooked from a whole chicken, with ginger, onion, celery and carrot. If you don't have chicken broth, a good quality one from supermarket will also be a good choice. First thing of cooking with truffles, you want to use them while they're fresh.
(2) I just happened to have some nice chicken broth cooked from a whole chicken, with ginger, onion, celery and carrot. If you don't have chicken broth, a good quality one from supermarket will also be a good choice. First thing of cooking with truffles, you want to use them while they're fresh.
Ingredients
- 2 tablespoon olive oil
- 1/2 small white onion chopped
- 200 grams 7 oz. Arborio rice
- 100 milliliter 3.4 oz. dry white wine
- 2 1/2 cup chicken broth
- 2 1/2 cup mushroom broth
- 30 - 40 grams 1 - 1.5 oz. winter black truffle, thinly sliced
- 50 grams 1.8 oz. parmesan cheese, grated
- salt and pepper to taste
- 4 - 5 slices winter black truffle for garnish
Instructions
- In a small pot, mix chicken broth and mushroom broth and heat till slightly boil, turns to lowest heat to keep the broth warm.
- Heat olive oil in a non-sticky skillet on medium high heat, add white onion, saute until onion is soft and turns translucent, in about 3 minutes. Add Arborio rice, keep stir till rice is mixed well with oil and onion, in 1 to 2 minutes. Add dry white wine and saute until wine is evaporated.
- Add 1 cup chicken mushroom mixture broth, keep stir the rice constantly, till the broth is well absorbed. Add rest of broth, 1 cup at a time, and repeat, till the rice is cooked, but still a bit chewy inside, in about 15 minutes. Add final cup of broth and truffle slices, and give it a final stir. Stop heat, add parmesan cheese, salt and pepper to taste.
- Garnish with truffle slices and serve immediately.