Monday, May 31, 2010

Truffle risotto

Here is another treat for dinner. Risotto with real truffles, an exclusive and seductive choice for a romantic dinner.

Truffle risotto (Serves 2-3)

1 tbsp olive oil
1 small onion, finely chopped
1 clove of garlic, finely chopped
30 grams black or summer truffles, finely chopped
200g/7 oz arborio (risotto) rice
1 wineglass dry white vermouth (dry Martini or Noilly Prat) or dry white wine
50 cl (1 pint) vegetable stock
Sea salt and freshly ground black pepper
50 grams/2oz freshly grated Parmesan cheese
1 tsp good truffle oil

Melt butter and olive oil in a skillet. Blanch onion and garlic until golden, then add truffles.

Pour in rice and allow it to be covered in the butter and oil, and add dry vermouth. Stir while the wine evaporates. Then add 10 cl stock at the time, and stir so rice does not stick in the pan. Allow to be soaked up by the rice each time.

Check if the arborio rice is slightly al dente, tender but still with a little bite. Add more stock if necessary. Do not allow rice to get completely dry, but serve when a little moistness is left

Season if necessary. Add parmesan cheese, and a generous drizzle of truffle oil when serving.

Rustic bread and a dry white wine is perfect as company to the truffle risotto.

Upgrade to a white truffle risotto!

See this clip on YouTube.

More truffle stories on Enjoy Food & Travel

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