Ingredients (Serves 2-3)
• 1 ½ cups (300g) Arborio or Carnaroli rice (short-grain rice for creaminess)
• 4 cups (1L) chicken or vegetable broth, kept warm
• 2 tbsp unsalted butter (plus extra for finishing)
• 2 tbsp extra virgin olive oil
• 1 shallot or small onion, finely minced
• ½ cup (120ml) dry white wine
• ½ cup (50g) freshly grated Parmigiano-Reggiano
• 1 small fresh black truffle, thinly shaved (or 1-2 tsp truffle oil)
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the base:
• In a wide saucepan over medium heat, melt 1 tbsp butter with the olive oil.
• Add the minced shallot and sauté gently until soft and translucent (about 2-3 minutes).
2. Toast the rice:
• Add the Arborio rice and stir for about 1-2 minutes, allowing the grains to toast slightly and absorb the flavors.
• Pour in the white wine, stirring constantly, and let it cook until it has mostly evaporated.
3. Cook the risotto:
• Start adding the warm broth, one ladle at a time, stirring continuously until absorbed before adding more.
• Continue this process for about 18-20 minutes, until the rice is al dente and creamy.
4. Finish with truffle & cheese:
• Remove from heat and stir in the Parmigiano-Reggiano, remaining butter, and half of the shaved truffle (or truffle oil).
• Season with salt and black pepper to taste.
5. Serve & garnish:
• Plate the risotto and top with the remaining truffle shavings.
• Drizzle with a touch of extra truffle oil, if desired.
Buon appetito!