Risotto Al Tartufo (Truffle Risotto)

DifficultyIntermediate
Truffle Risotto plated
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)
1

Bring Broth to boiling point and keep hot

2

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

3

Add the rice and let it toast and absorb the fat

4

Add the wine and cook until the liquid is absorbed.

5

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

6

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

7

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

 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)

Directions

1

Bring Broth to boiling point and keep hot

2

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

3

Add the rice and let it toast and absorb the fat

4

Add the wine and cook until the liquid is absorbed.

5

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

6

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

7

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

Risotto Al Tartufo (Truffle Risotto)

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.