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Risotto with truffles is a delicious Italian dish with a rich and unique taste. It is often found on the menus of popular restaurants, but following the simple rules of the technological process, it can be easily prepared in your home kitchen. Risotto looks great on a festive table and leaves no one indifferent.
The dish is served immediately after preparation.
How to make truffle risotto
Risotto is a hot, creamy dish made with rice, mushrooms, vegetables, seafood and chicken. If a truffle appears in its composition, then it becomes one of the most expensive and aristocratic culinary masterpieces.
The secret of its preparation is:
- In the right ingredients. Only round grain and highly starchy rice should be used.
- In a fast process. You need to add broth gradually, exclusively hot and with continuous stirring.
- Instant delivery. The dish is consumed immediately after preparation.
In addition to the main components, the composition of the hot must necessarily include dry white wine, it is allowed to replace it with sherry or vermouth and parmesan cheese.
If the risotto contains hard vegetables (carrots, celery), then they should be added before the wine.
Truffle risotto recipes
Truffle is a rare mushroom, a delicacy that is very difficult to find as it grows up to 50 cm underground. Several of its varieties are known, but the black Perigord truffle is considered the most exquisite.
In risotto, the mushroom is added raw, grated or thinly sliced. At home, it is usually replaced with truffle oil.
The mushroom has a strong characteristic aroma and pronounced taste with a touch of walnuts or refried seeds
The classic recipe for risotto with truffles
Ingredients for cooking:
- black truffle - 1 pc .;
- rice "Arborio" - 150 g;
- dry white wine - 100 ml;
- champignons - 0.2 kg;
- shallots - 2 pcs.;
- butter and truffle oil - 50 g each;
- vegetable or chicken broth - 0.8 l;
- parmesan - 30 g;
- salt.
Dry white wine can be replaced with dry sherry
Step-by-step cooking recipe:
- Wash the champignons, cut into slices.
- Chop the onion.
- Wash the truffle thoroughly in cold water, cut into 2 parts, cut one half into thin slices, and grate the other.
- Put butter and truffle oil in a preheated pan, simmer the onion until the color changes.
- Add mushrooms, fry for a couple of minutes.
- Add rice to the pan, simmer, stirring constantly, until it becomes transparent.
- Add wine to the ingredients, stir vigorously.
- After all the liquid has evaporated, pour in a glass of broth, salt, cook, without ceasing to interfere. Repeat the procedure until the rice is cooked.
- Add the grated delicacy, remove from heat.
- While stirring, add butter, then truffle oil, grated cheese.
- Arrange the risotto on portioned plates, sprinkle with Parmesan on top and garnish with slices of the main ingredient.
Risotto with truffles and hazelnuts
Required products:
- rice for risotto - 480 g;
- wine - 80 ml;
- white truffle;
- vanilla - 1 pod;
- cheese - 120 g;
- fried hazelnuts - 0.2 kg;
- butter - 160 g;
- chicken broth - 2 l;
- hazelnut paste;
- spice.
For cooking, rice is best suited "Arborio", "Vialone Nano" or "Carnaroli"
Cooking steps:
- Set aside a few nuts, chop the rest coarsely, pour into the broth, let it boil, remove from heat, insist under a closed lid for about 3 hours.
- After this time, strain and put on low heat.
- Cut the vanilla, take out the seeds.
- Grate cheese.
- Wash the mushroom, chop thinly.
- Fry rice with vanilla seeds, add wine, simmer, stirring occasionally until the liquid evaporates.
- Add half a glass of hot broth, cook for about 5 minutes. Repeat the actions until the cereal is ready.
- Add cheese, butter, spices.
- Put in plates, top with the main ingredients and pasta.
Risotto with truffles and asparagus
For this recipe, an expensive mushroom can be replaced with oil with its aroma.
Ingredients:
- white asparagus - 10 shoots;
- rice - 0.2 kg;
- shallots - 1 pc .;
- olive oil with truffle aroma - 50 g;
- wine - 80 ml;
- parmesan - 50 g;
- broth - 600 ml.
Asparagus garnish is a dietary meal.
Cooking technology:
- Wash, peel, chop the asparagus.
- Peel, chop, fry the onion.
- Add rice, fry for 1 minute.
- Add wine, cook for 10 minutes.
- Pour the broth in small portions, stirring occasionally, until the liquid is absorbed.
- Add asparagus, cook for 7 minutes.
- Remove from heat, add spices, butter, stir, sprinkle with grated cheese.
Carrot risotto with truffles
Required products:
- rice - 1 glass;
- carrots - 2 pcs.;
- wine - 60 ml;
- cream 35% - 0.7 l;
- shallot;
- broth - 3 cups;
- cheese - 50 g;
- 60 g of butter and olive oil;
- spice;
- truffle oil or white truffle.
Bright risotto with carrots is very rich in vitamins
Cooking process:
- Wash carrots, peel, cut into cubes, season, fry for 10 minutes.
- Add cream, a little water, boil until tender.
- Grind in a blender.
- Peel the onion, chop, fry in butter.
- Add rice, wine, simmer until the drink evaporates.
- Alternately, stirring all the time, add the broth and carrot sauce in parts, allowing the liquid to absorb.
- At the final stage, sprinkle with Parmesan cheese, pour over with truffle oil or garnish with mushroom shavings.
Conclusion
Risotto with truffles is an exquisite dish for real gourmets with an extraordinary taste and aroma. Usually it is prepared on the occasion of special occasions. The ingredients may vary, but the workflow and serving rules always remain the same.
