Risotto Al Tartufo (Truffle Risotto)

Name: Risotto Al Tartufo (Truffle Risotto)
Yield: 4
Ingredients: 320 g Carnaroli or Arborio Rice; 1 Medium Onion; 100 ml White Wine; 60 g Butter (vegan). Note: 60g= 4Tbs or 1/2 stick); 100 g La Rustichella Black Truffle Paté; 80 g Parmigiano (vegan, or see note), shaved or finely shredded; 1.50 l Vegetable broth; Salt; Pepper; Fresh Black or White Truffle (optional)

DifficultyIntermediate

Yields4 Servings

Total Time1 hr

320 g Carnaroli or Arborio Rice

1 Medium Onion

100 ml White Wine

60 g Butter (vegan). Note: 60g= 4Tbs or 1/2 stick)

100 g La Rustichella Black Truffle Paté

80 g Parmigiano (vegan, or see note), shaved or finely shredded

1.50 l Vegetable broth

Salt

Pepper

Fresh Black or White Truffle (optional)

Bring Broth to boiling point and keep hot

Dice the onion and cook in about 15g (about 1 tablespoon) of the butter until translucent.

Add the rice and let it toast and absorb the fat

Add the wine and cook until the liquid is absorbed.

Add the broth, about ¾ of a cup at a time, stirring every minute or so until the liquid is absorbed. Keep adding broth and stirring until it is fully absorbed

Add the remaining butter, cheese, paté, salt and pepper and combine.

Top with extra cheese and, if using, thinly shaved fresh truffles.

Note: If you do not want to use a vegan parmesan, you may substitute some additional plant butter and/or cashew cream and some nutritional yeast instead. It obviously will not have the same flavor, but it will give some fat for a creamy texture and a nutty, cheesy flavor that should blend nicely. The commercial vegan cheeses continue to improve and homemade cashew parmesan is fairly easy to make, with many recipes online.

Ingredients