As with every super-simple preparation, high quality elements are the important thing to success on this minimal risotto recipe. For this recipe, chef Daniele Sera of Tuscany’s Casali di Casole suggests in search of out the super-premium Carnaroli Riserva San Massimo rice, however another carnaroli will make a effective substitute. Freshly grate your personal Parmigiano-Reggiano, and be sure you supply contemporary truffles in season from a good supply.
Featured in: “Searching for Truffles, High and Low, in Tuscany and Umbria.”
Black Truffle Risotto
The dear tubers shine on this easy but lavish rice dish.
Yield: serves 4
Time:
50 minutes
Components
- 1½ cups carnaroli rice
- 6½ cups vegetable broth, warmed
- 5 tbsp. (2 oz.) unsalted butter, lower into cubes
- â…” cups (2 oz.) finely grated Parmigiano-Reggiano
- 1 medium black or white truffle (about 1 oz.)
Directions
- To a medium pot over medium warmth, add the rice and cook dinner, stirring continuously, till evenly toasted, aromatic, and beginning to crackle, round 4 minutes. Add 1 cup of the nice and cozy broth and cook dinner, stirring constantly till virtually fully absorbed, about 2 minutes. Proceed including the broth, 1 cup at a time, and cooking and stirring till the liquid is absorbed earlier than including extra, till the rice is simply barely tender and really creamy, about about 35 minutes.
- As soon as all the broth has been added, take away the pot from the warmth and put aside to permit the rice to complete cooking by way of its residual warmth for 1–2 minutes. Stir within the butter, adopted by the Parmigiano, then ladle the risotto onto a deep platter or 4 deep plates. Utilizing a truffle shaver or vegetable peeler, shave the truffle generously excessive and serve instantly.
Chef Massimo Bottura gave us the recipe for this creamy risotto, a tackle the traditional Roman pasta dish cacio e pepe that he developed after earthquakes devastated the Emilia-Romagna area of Italy in 2012.
