Ingredients
- 160 g risotto rice (Arborio or Carnaroli)
- Vegetable broth, kept warm
- Fresh truffle (to taste)
- Extra virgin olive oil
- Truffle-flavored extra virgin olive oil
- Grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
Toast the Rice
In a saucepan, heat a drizzle of extra virgin olive oil over medium heat.
Add the rice and toast it for a couple of minutes, stirring constantly until slightly translucent.
Cook the Risotto
Begin adding warm vegetable broth, one ladle at a time, stirring frequently.
Allow the liquid to be absorbed before adding more broth.
Add the Truffle
Halfway through cooking, add finely grated or shaved truffle.
Continue cooking, adding broth as needed, until the rice is creamy and al dente.
Finish the Risotto
Remove from heat and stir in grated Parmesan cheese and a drizzle of truffle oil.
Season with salt and pepper to taste.
Serve
Plate the risotto and finish with freshly shaved truffle on top.
Serve immediately while hot and creamy.