Black Truffle Risotto - Risotto à la Truffe Tuber Brumale
This luxurious risotto combines shallots, white wine, and finely grated truffles with slowly absorbed stock, resulting in a rich and aromatic dish.
Equipment
- ramekins (8 oz) optional
Ingredients
- 300 g risotto rice
- 100 mL dry white wine
- 4 cups chicken stock heated
- 3 shallots chopped
- 100 g black truffles
Instructions
- In a heavy-bottomed saucepan, combine the chopped shallots, finely grated truffles, white wine and reduce until syrupy.
- Add the rice and let it become slightly translucent, then add a little of the heated stock. Cook, watching and stirring frequently. Add the hot stock a bit at a time until it is absorbed.
- Serve in warm ramekins or on warm plates.
Notes
Use vegetable stock for a meat-free option. You may need more or less stock depending on the brand of risotto.
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