Risotto con Tartufi


  • 2 1/2 cups (500 g) risotto rise, Carnaroli or Arborio
  • 1 cup unsalted butter
  • 1 tablespoon very finely minced onion
  • 1/2 cup dry white wine
  • 4 cups freshly grated Parmigiano
  • 1 quart simmering beef broth
  • 6 ounces (150 g) fresh white truffles brushed clean

How to make the risotto con tartufi:

Sauté the onion in half the butter until it begins to turn golden, then add the wine and cook over a low heat, until the onion is falling apart and the wine has evaporated. Add the rice, mix well, and then begin adding broth, a ladle at a time, stirring gently all the while. When the rice has almost reached the al dente stage, remove the pot from the fire and stir in the remaining butter and the cheese, then slice half the truffles into it using a truffle slicer. Heat the risotto through, transfer it to a serving bowl, and shred the remaining truffles over it.

Serves 6

Regional recipe from Piedmont

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