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Risotto Al Tartufo (Truffle Risotto)

Yields4 ServingsTotal Time1 hr

Truffles and Risotto are a classic combination, so here is an example of how to use La Rustichella Truffle Paté, adapted from their website.

Truffle Risotto plated

 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.

Nutrition Facts

Servings 0