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Truffle Risotto
Aosta (Valle d'Aosta) — Mother recipe · en it
A creamy and aromatic truffle risotto, prepared according to the tradition of the Valle d'Aosta.
📷 Photograph: Lou Stejskal Derivative work:MagentaGreen — CC BY 2.0 (Wikimedia Commons)
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⏱️ 20 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 300 g of Carnaroli rice
- 200 g of black truffle
- 500 ml of beef broth
- 200 ml of dry white wine
- 50 g of butter
- 50 g of olive oil
- 2 onions
- salt and pepper to taste
- 200 g of grated Grana Padano cheese
Method
- In a pan, sauté the butter and olive oil with finely chopped onions until the onions become translucent.
- Add the rice and stir to toast it lightly.
- Pour in the dry white wine and let most of the liquid evaporate.
- Start adding the beef broth, spoon by spoon, allowing the rice to absorb the liquid before adding the next portion.
- Slice the black truffle thinly and add it to the rice during cooking.
- Cook on low heat until the rice is al dente and the broth is fully absorbed.
- Season with salt and pepper to taste, then add the grated Grana Padano cheese.
- Serve immediately and enjoy the dish!
The story
Truffle risotto is a traditional dish from the Valle d'Aosta, a mountainous region in northern Italy, where black truffles are a highly prized local ingredient.
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