Truffle Risotto with Parmigiano Reggiano
Truffle risotto may seem difficult to prepare but it's actually really easy! We've simplified the steps on how to properly make an Italian Truffle Risotto
Truffle Risotto
Portion size: 2 servings
Prep time:  10 minutes
Cooking time: 35 minutes

Here's what we need:

Quantity

UOM

Ingredient

1

Tbsp

Mazza Extra Virgin Olive Oil

1

Tbsp

White onions, chopped

1/4

tsp

Fresh thyme

1/3

cup

Mazza Truffle Risotto 

2

Tbsp

Pigiato Cooking Wine White

400-500

ml

Chicken Stock

To taste

Salt 

To taste

pepper

¼

cup

Gran Cucina UHT Cooking Cream 

1-2

Tbsp

Italiana Formaggi Grated Parmesan Cheese 

2

tsp

Butter

As needed

Mazza Black Summer Truffle Slices (Carpaccio) 

As needed

Mazza Parmigiano Reggiano Cheese, Shaved

As needed

Parsley 

Parsley oil(optional)

 

Procedure:

  1. Sauté onion in olive oil until translucent, add thyme and risotto.
  2. Add wine and reduce until almost dry.
  3. Pour in stock about ¼ cup at a time, continuously stirring to release starches and until stock has reduced. Repeat the process until risotto is al dente.
  4. Season with salt and pepper, add in cream and parmesan.
  5. Off-heat, mount with butter. 
  6. Plate, and top with truffle carpaccio, cheese and parsley.

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