Introduction to the dish
For this recipe, we choose the “diamond of truffles” – the Piedmont, or Alba White truffle. Harvested in autumn, from October to January (Click here to learn more about the White truffle). This dish will definitely make a great impression and is quite simple to prepare, mostly thanks to the simple white risotto base that it’s made of.
Before you start
You should ideally use specific risotto rice. There are two kinds out there. There first, and most common one is the arborio rice. It’s typically wider and shorter than the more “exclusive” risotto rice carnaroli. You will find this type of risotto rice in most supermarkets around the world.
Carnaroli rice is starchier, absorbs more liquid, has longer grains and a firmer texture. It’s famous for delivering a creamier risotto and grows mostly in northern Italy.
It’s important that you make sure that you have enough olive oil and butter as indicated in the recipe. The truffle aroma bonds easier with “fatty” ingredients such as oil and butter. Therefore, you will get the best result if you have the right amount of fat when you prepare it.
It’s also very important to always keep an eye on your risotto and constantly stir it during the cooking.
Estimated calories (kcal) per person: 500
Level of difficulty: Medium
- Risotto Rice: 350 g
- Meat broth: Just under 1 litre
- Butter: 50 g (room temperature)
- Salt: To taste
- Black Pepper: To taste
- White truffle: 15 g
- Grated Parmesan “Parmiggiano Reggiano DOP”: 70 g
- Extra Virgin Olive Oil: To taste
Please see below how to prepare this dish.
Step 1: This recipe starts with us preparing the meat broth. Alternatively, you can also use meat cubes and dissolve them in hot water. Please read the instructions carefully to get the best result.
Step 2: Make sure that your truffles is clean by washing it in cold water and with a brush. Leave it/them to dry on a cotton cloth before slicing or grating them into the dish. Click here if you haven’t got one of our truffle cotton cloths.
Step 3: Pre-heat your pan and pour the olive oil, wait until it’s hot. Add the risotto rice and toast it at medium heat for a couple of minutes.
Step 4: Start adding the meat broth to the rice and stir. Keep a medium heat. Add more broth as the rice absorbs the liquid. Don’t forget to add the salt to taste.
Step 5: Turn off the heat when the risotto is ready and add first the butter and then the grated parmiggiano to the rice. Stir until smooth and creamy and add pepper to taste. Put the white risotto aside and let it rest.
Step 6: Slice the already cleaned and dry white truffle with your truffle slices. Make sure that the slices are thin.
Step 7: Prepare your plates by putting the white risotto. Sparkle the risotto with the sliced white truffle.
You can keep the remaining risotto chilled in the fridge for up to 2 days. Please make sure to not keep the remaining risotto mixed with the sliced truffle.
Learn more about how to preserve your remaining truffles here.