Truffle Risotto with ‘Burro e Formaggio’

Method

1

For the Parmigiano sauce, bring cream to a simmer, then whisk in Parmigiano and stir till cheese is melted. Remove from heat, strain with a fine sieve, then add the grated truffle. Set aside and use to garnish.

2

Start by dry toasting the rice in a heavy-bottomed saucepan until aromatic. Then add wine and allow it to evaporate.

3

Add a ladle of boiling stock. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente”. This will take approx. 16-18 minutes.

4

When ready, remove the risotto from heat, then add in the truffle butter and parmesan and toss to combine. Allow to rest for 1-2 minutes.

5

Serve the risotto with shaved fresh black truffle and Parmigiano sauce on top.

Prep Time30 minsCook Time15 minsYields4 Servings

Chef Luca Ciano's Truffle Risotto with ‘Burro e Formaggio'

CategoryDifficultyBeginner

Ingredients

 300 g Carnaroli rice
 1.20 l chicken stock, boiling
 125 ml dry white wine
 20 g unsalted butter, diced
 80 g truffle butter
 40 g black truffle, shaved, to serve
 60 g Parmigiano Reggiano, grated
 salt and pepper
Parmigiano Sauce
 100 ml Parmigiano Reggiano, grated
 12 tbsp black truffle, grated

Ingredients

 300 g Carnaroli rice
 1.20 l chicken stock, boiling
 125 ml dry white wine
 20 g unsalted butter, diced
 80 g truffle butter
 40 g black truffle, shaved, to serve
 60 g Parmigiano Reggiano, grated
 salt and pepper
Parmigiano Sauce
 100 ml Parmigiano Reggiano, grated
 12 tbsp black truffle, grated
Truffle Risotto with ‘Burro e Formaggio’
IngredientsDirections