Risotto with white truffle

Risotto with white truffle

People: 2


  • White truffle 30g
  • Carnaroli Rice 180g
  • Shallots 2pcs
  • Vegetable stock 1l
  • White wine 30ml
  • Butter 75g
  • Parmesan Cheese 40g
  • Salt and pepper to taste
  1. Cut the shallots into small pieces and fry them with a little butter.
  2. Once they are cooked, add the white wine and wait for it to evaporate a little. Once the frying is dry, add the previously heated rice, adding it gradually so that it absorbs the rice well.
  3. When about 15/18 minutes have passed depending on the taste of the rice and the type of grain and we see that it is to taste, we turn off the fire and add the remaining butter and the Parmesan cheese to give it creaminess, we sprinkle salt and pepper.
  4. Finally we grate the white truffle to each person’s taste.
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