Truffle Risotto
Ingredients
- 320 gWhite rice (raw)
- 1 pcYellow onion (finely minced)
- 150 mlDry white wine
- 1.2 LMineral water (hot)
- 80 gParmesan cheese (grated)
- 60 gUnsalted butter (cold, cubed)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 30 gBlack Truffle (brushed and finely grated or sliced)
- 320 gArborio Rice
- 2 pcChicken broth (cubed or diluted)
Method
A creamy, bound rice where each grain remains distinct under a parmesan emulsion. The powerful truffle aroma releases upon contact with the heat, offering a deep woody profile.
- 1
Finely chop the yellow onion. In a sauté pan, heat the olive oil and 20g of butter. Sauté the onion without browning; it should become translucent and tender.
- 2
Pour the arborio rice into the pan. Stir with a spatula to coat each grain with fat. The rice should become pearly, almost transparent on the edges, and start to crackle slightly.
- 3
Pour in the dry white wine. Scrape the bits from the bottom of the pan. Once the wine has almost completely evaporated, add the mineral water (previously heated with the chicken stock) ladle by ladle. Wait for the liquid to be absorbed before adding more. Stir constantly to release the starch.
- 4
When the rice is al dente (soft but still firm in the center), turn off the heat. Add the remaining cold butter and grated parmesan. Beat vigorously to create a creamy emulsion. Fold in the black truffle at the end. The texture should be 'all'onda', the rice should slide on the plate.
Frequently asked questions
How do you get this dish right?
- Never wash risotto rice, you would lose the starch needed for the binding.
- The final butter must be very cold to create a thermal shock that helps the emulsion.
- If the risotto sets too quickly on the plate, add a small ladle of hot stock before serving.
How long does this dish keep?
Risotto does not reheat well as it loses its creaminess. Consume immediately. If you have leftovers, make rice balls (arancini) the next day.
