Truffle risotto is an elegant dish with an intense flavor. The truffle is a prized fungus with a unique aroma that pairs perfectly with the creamy risotto. This dish is typical of Italian cuisine and represents a true gastronomic luxury.
The basis for this dish is a Piedmont-style white risotto
Sweat the chopped onion in 50 G of butter; add the rice and lightly toast it, then add the white wine; let it evaporate
Add the broth and cook until al dente and the risotto is all'onda (creamy and slightly flowing)
4-5 minutes before the end of cooking, add the Parmigiano
At the end of cooking, add the remaining butter and grated truffle
Pan
Wooden spoon
Italy
| Energy (kcal) | 376.25 |
| Carbohydrates (g) | 51.08 |
| of which Sugars (g) | 0.46 |
| Fat (g) | 16.52 |
| of which Saturates (g) | 9.69 |
| Protein (g) | 8.26 |
| Fiber (g) | 1.37 |
| Sale (g) | 0.15 |
