Hello everybody by Cucinaconoi, today I propose you the recipe of the black truffle risotto. The ingredients we need for 4 portions are: 360 grams of superfine rice, I’ve chosen the Carnaroli, 1 litres and a half of white roux, you will find the recipe on our website, www.cucinaconoi.it , half a glass of white wine, 40-45 grams of summer black truffle, 30 grams of butter, 20 grams of white onion cut finely, 20 grams of grana or grated parmesan, salt, pepper and 2-3 spoons of extra virgin olive oil.
We start preparing the base of a classic risotto, so we hit the 2/3 of the butter up, we add the onion and we let it wither. The onion should cook at law heat and it shouldn’t get brown. Once it is clear, we can add the rice. / Let’s stir and let it heat very well. / After two minutes the rice is roasted, it has completely absorbed the seasoning and it’s very hot, so we can blend it with some wine. // Let the wine evaporate …and then let’s start cooking with the broth. // We cook the risotto for about 15-16 minutes, to have it firm, adding some steaming broth every time it is absorbed by the rice. Meanwhile, we grate the truffle with a wide-hole grater. // At this point we heat two spoons of oil up in a casserole with the left butter and we add the grated truffle. / Then we let heat it up at a very low heat to make the truffle release its aroma. Once the rice is firm, we put it out and we add the truffle/ we mix well/ so we add the cheese/ and we blend energetically. / so that it forms the typical risotto’s cream. If necessary we add some salt, we cover it and we let it settle before serving. Let’s complete our risotto with the truffle and let’s dish it out. If you prefer to prepare your risotto with finer truffles, like Bianco d’Alba or Nero di Norcia, I recommend you to reduce their quantities because of their strong aroma.
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