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Risotto with truffles is a delicious Italian dish with a rich and unique taste. It is often found on the menu of popular restaurants, but if you follow simple rules of the technological process, it can be easily prepared in your home kitchen. Risotto looks great on the holiday table and leaves no one indifferent.
Immediately after preparation, the dish is served to the table.
How to cook risotto with truffles
Risotto is a hot, creamy dish made from rice with the addition of mushrooms, vegetables, seafood and chicken. If truffle appears in its composition, then it becomes one of the most expensive and aristocratic culinary masterpieces.
The secret of its preparation is:
- With the right ingredients. Only round grain and highly starchy varieties of rice should be used.
- In a quick process. The broth should be added gradually, only when hot and with continuous stirring.
- In instant delivery. The dish is consumed immediately after preparation.
In addition to the main components, the hot drink must include dry white wine; it can be replaced with sherry or vermouth and Parmesan cheese.
If there are hard vegetables in the risotto (carrots, celery), they should be added before the wine.
Truffle Risotto Recipes
Truffle is a rare mushroom, a delicacy that is very difficult to find because it grows up to 50 cm underground. Several varieties are known, but the most exquisite is the black Périgord truffle.
The mushroom is added to risotto raw, grated or thinly sliced. At home, it is usually replaced with truffle oil.
The mushroom has a strong characteristic aroma and pronounced taste with a hint of walnuts or roasted seeds
Classic recipe for risotto with truffles
Ingredients needed for cooking:
- black truffle – 1 pc.;
- Arborio rice – 150 g;
- dry white wine – 100 ml;
- champignons – 0.2 kg;
- shallots – 2 pcs.;
- butter and truffle oil – 50 g each;
- vegetable or chicken broth - 0.8 l;
- parmesan – 30 g;
- salt.
Dry white wine can be replaced with dry sherry
Step-by-step cooking recipe:
- Wash the champignons and cut into slices.
- Chop the onion.
- Wash the truffle thoroughly in cold water, cut into 2 parts, cut one half into thin slices, and grate the other half.
- Place butter and truffle oil in a preheated frying pan and simmer the onion until it changes color.
- Add champignons, fry for a couple of minutes.
- Add rice to the pan, simmer constantly stirring until it becomes transparent.
- Add wine to the ingredients and mix vigorously.
- After all the liquid has evaporated, pour in a glass of broth, add salt, cook, without ceasing to stir. Repeat the procedure until the rice is cooked.
- Add grated delicacy, remove from heat.
- Stirring, add butter, then truffle oil, grated cheese.
- Place the risotto on serving plates, sprinkle Parmesan cheese on top and decorate with slices of the main ingredient.
Risotto with truffles and hazelnuts
Required Products:
- rice for risotto – 480 g;
- wine – 80 ml;
- white truffle;
- vanilla – 1 pod;
- cheese – 120 g;
- roasted hazelnuts – 0.2 kg;
- butter – 160 g;
- chicken broth – 2 l;
- hazelnut paste;
- spices.
Arborio, Vialone Nano or Carnaroli rice is best for cooking.
Cooking steps:
- Set aside a few nuts, chop the rest coarsely, add to the broth, let it boil, remove from heat, and leave covered for about 3 hours.
- After this time, strain and put on low heat.
- Cut the vanilla and remove the seeds.
- Grate the cheese.
- Wash the mushroom and slice thinly.
- Fry rice with vanilla seeds, pour in wine, simmer, stirring until the liquid evaporates.
- Add half a glass of hot broth, cook for about 5 minutes. Repeat these steps until the cereal is ready.
- Add cheese, butter, spices.
- Place in plates and top with main ingredients and pasta.
Risotto with truffles and asparagus
For this recipe, the expensive mushroom can be replaced with oil with its aroma.
Ingredients:
- white asparagus – 10 shoots;
- rice – 0.2 kg;
- shallots – 1 pc.;
- olive oil with truffle aroma – 50 g;
- wine – 80 ml;
- parmesan - 50 g;
- broth – 600 ml.
Side dish with asparagus is a dietary dish
Cooking technology:
- Wash, peel and chop the asparagus.
- Peel the onion, chop and fry.
- Add rice, fry for 1 minute.
- Add wine, cook for 10 minutes.
- Pour in the broth in small portions, stirring, until the liquid is absorbed.
- Add asparagus, cook for 7 minutes.
- Remove from heat, add spices, butter, stir, sprinkle with grated cheese.
Carrot risotto with truffles
Required Products:
- rice – 1 glass;
- carrots – 2 pcs.;
- wine – 60 ml;
- cream 35% - 0.7 l;
- shallot;
- broth - 3 cups;
- cheese – 50 g;
- 60 g each of butter and olive oil;
- spices;
- truffle oil or white truffle.
Bright risotto with carrots is very rich in vitamins
Cooking process:
- Wash the carrots, peel them, cut into cubes, season, fry for 10 minutes.
- Add cream, a little water, boil until tender.
- Grind in a blender.
- Peel the onion, chop and fry in butter.
- Add rice and wine and simmer until the drink evaporates.
- Alternately, stirring all the time, add broth and carrot sauce in parts, allowing the liquid to be absorbed.
- At the final stage, sprinkle with Parmesan, pour over truffle oil or garnish with mushroom shavings.
Conclusion
Risotto with truffles is an exquisite dish for real gourmets, with an extraordinary taste and aroma. It is usually prepared for special occasions. The ingredients may vary, but the technological process and serving rules always remain the same.
