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:
- Sauté onion in olive oil until translucent, add thyme and risotto.
- Add wine and reduce until almost dry.
- 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.
- Season with salt and pepper, add in cream and parmesan.
- Off-heat, mount with butter.
- Plate, and top with truffle carpaccio, cheese and parsley.
