To make this risotto, leave your truffle in the arborio rice for 3-4 days in a glas jar.
Ingredients 3-4 persons.
Time: about 30 minutes
7 dl vegetable stock
1 yellow onion, chopped in small bites
1-2 finely chopped garlic cloves
25 gram butter
300 gram arborio rice
2 dl white dry wine
1 dl Parmigiano Reggiano 24 months
1 piece of fresh truffle, I used a very nice Spanish truffle
1, Prepare the cheese, onion, and garlic.
2, Heat up the vegetable stock. And then let it simmer.
3, Fry the onion and garlic in the butter and some oil at medium heat. Just let them be soft. Not Brown!!
4, Add the rice at a pretty high temperature, after you have removed the truffle. Fry until the rice has a pale, golden colour.
5, Add the wine, let it simmer at medium heat. Stir all the time until it is all absorbed.
6, Add half of the Vegetable stock, keep stirring continuously and add the other half when the first liquid is absorbed. Keep stirring until all the liquid is absorbed and the rice is al dente. (about 20 minutes)
7, Stir in the grated parmesan. And some pepper and salt if you like.
Serve with some thinly sliced truffle on top!
If you didn’t plan in advance just add some truffle oil instead of normal olive oil!!
It should be nice and creamy!
Text and photo Malin Nordblom
Fab Foodie Swede
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