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Risotto with truffle

30-45 min.

Intermediate

Main course

Ingredients ( Serves: 4)

  • Arborio rice  : 1 ½ cup
  • Chicken broth : 1 quart
  • Onion : 1
  • Dry white wine : ½ cup
  • Délice de Truffe :1 pot
  • Pepper
  • Olive oil

 

Preparation

  1. Heat chicken broth in a stockpot over medium-low heat until warmed.
  2. Peel and chop the onion.
  3. Heat 1 tablespoon olive oil in a pan and cook the onion for about 2 minutes.
  4. Add rice to onion mixture and stir to coat, cook and stir rice mixture until fragrant, about 1 minute.
  5. Pour wine into rice texture, cook and stir until liquid is absorbed, about 5 minutes.
  6. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed.
  7. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
  8. Add Délice the truffe and season with pepper.

Enjoy !

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