Truffles

 

Preparation Time:

90 min

Difficulty:

Expert

Ingredients:

• 1 cup of Arborio rice
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1/2 cup of dry white wine
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons of unsalted butter
• 2 tablespoons of truffle oil
• Salt to taste
• Black pepper to taste
• Fresh truffles for garnish (as needed)

Kitchen Tools Needed:

• Saucepan
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups

Instructions:

• In a saucepan, heat the chicken or vegetable broth and keep it warm on low heat.
• In another saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
• Stir in the Arborio rice, toasting it for about 2 minutes until lightly golden.
• Pour in the white wine, stirring until absorbed.
• Start adding the warm broth one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle.
• Continue this process for about 18-20 minutes until the rice is creamy and al dente.
• Remove from heat and stir in the Parmesan cheese and truffle oil. Season with salt and black pepper.
• Serve the risotto in a bowl, adorned with shavings of fresh truffles on top.

Macros:

• Total Calories: 590kcal
• Carbs: 75g
• Proteins: 15g
• Fats: 20g