Risotto with truffle: cooking recipes

Risotto with truffles is a delicious Italian dish with a rich and unique taste. It is often found on the menu of popular restaurants, but following the simple rules of the technological process, it can be easily prepared in the home kitchen. Risotto looks great on the festive table and leaves no one indifferent.

Immediately after preparation, the dish is served to the table.

How to make truffle risotto

Risotto is a hot, creamy dish made from rice with mushrooms, vegetables, seafood, and chicken. If truffle appears in its composition, then it becomes one of the most expensive and aristocratic culinary masterpieces.

The secret of its preparation is:

1. With the right ingredients. Only round grain and highly starchy rice should be used.
2. In a fast process. The broth should be added gradually, only hot and with continuous stirring.
3. In an instant delivery. The dish is consumed immediately after preparation.

In addition to the main components, the composition of hot must necessarily include dry white wine, it can be replaced with sherry or vermouth and parmesan cheese.

If the risotto contains hard vegetables (carrots, celery), then they should be added before the wine.

truffle risotto recipes

Truffle is a rare mushroom, a delicacy that is very difficult to find, as it grows up to 50 cm underground. Several of its varieties are known, but the black Perigord truffle is considered the most exquisite.

In risotto, the mushroom is added raw, grated or thinly sliced. At home, it is usually replaced with truffle oil.

The mushroom has a strong characteristic aroma and a pronounced taste with a hint of walnuts or overcooked seeds.

Classic truffle risotto recipe

Ingredients required for preparation:

• black truffle – 1 pc.;
• “Arborio” rice – 150 g;
• dry white wine – 100 ml;
• champignons – 0,2 kg;
• garlic shallot – 2 pc.;
• butter and truffle oil – 50 g each;
• vegetable or chicken broth – 0,8 l;
• Parmesan – 30 g;
• salt.

Dry white wine can be replaced with dry sherry

Step-by-Step Recipe:

1. Wash mushrooms, cut into slices.
2. Chop the onion.
3. Wash the truffle thoroughly in cold water, cut into 2 parts, cut one half into thin slices, grate the other.
4. Place the butter and truffle oil in a preheated pan, simmer the onion until the color changes.
5. Add mushrooms, fry for a couple of minutes.
6. Add the rice to the pan, stirring constantly until it becomes translucent.
7. Add wine to the ingredients, mix vigorously.
8. After all the liquid has evaporated, pour in a glass of broth, salt, cook, stirring constantly. Repeat the process until the rice is cooked.
9. Add grated delicacy, remove from heat.
10. While stirring, add butter, then truffle oil, grated cheese.
11. Arrange the risotto on serving plates, sprinkle with parmesan on top and decorate with slices of the main ingredient.

Risotto with truffles and hazelnuts

Ingredients:

• rice for risotto – 480 g;
• wine – 80 ml;
• white truffle;
• vanilla – 1 pod;
• cheese – 120 g;
• roasted hazelnuts – 0,2 kg;
• butter – 160 g;
• chicken broth – 2 l;
• hazelnut paste;
• spice.

Arborio, Vialone Nano or Carnaroli rice is best suited for cooking.

Stages of preparation:

1. Put a few nuts aside, chop the rest coarsely, pour into the broth, let it boil, remove from heat, insist under a closed lid for about 3 hours.
2. After this time, strain and put on low heat.
3. Cut the vanilla, take out the seeds.
4. Grate the cheese on the grater.
5. Wash the mushroom, thinly slice.
6. Fry the rice with vanilla seeds, pour over the wine, simmer, stirring until the liquid evaporates.
7. Add half a cup of hot broth, cook for about 5 minutes. Repeat the steps until the cereal is ready.
8. Add cheese, butter, spices.
9. Put in plates, decorate with the main components and pasta on top.

Risotto with truffles and asparagus

For this recipe, an expensive mushroom can be replaced with oil with its aroma.

Ingredients:

• white asparagus – 10 shoots;
• rice – 0,2 kg;
• garlic shallot – 1 pc.;
• olive oil with truffle flavor – 50 g;
• wine – 80 ml;
• Parmesan – 50 g;
• broth – 600 ml.

Garnish with asparagus refers to dietary dishes

Technology of preparation:

1. Wash asparagus, peel and cut.
2. Peel the onion, chop, fry.
3. Add rice, fry 1 minute.
4. Add wine, cook 10 minutes.
5. In small portions, stirring, pour in the broth until the liquid is absorbed.
6. Add asparagus; cook 7 minutes.
7. Remove from heat, put spices, butter, mix, sprinkle with grated cheese.

Carrot risotto with truffles

Ingredients:        

• rice – 1 glass;
• carrots – 2 pcs .;
• wine – 60 ml;
• cream 35% – 0,7 l;
• shallot;
• broth – 3 cups;
• cheese – 50 g;
• 60 g of butter and olive oil;
• spice;
• truffle oil or white truffle.

Bright risotto with carrots is very rich in vitamins

Cooking process:

1. Wash the carrots, peel, cut into cubes, season, fry for 10 minutes.
2. Add cream, a little water, boil until tender.
3. Grind in a blender.
4. Peel the onion, chop, fry in butter.
5. Add rice, wine, simmer until the drink evaporates.
6. Alternately, stirring all the time, add parts of the broth and carrot sauce, allowing the liquid to be absorbed.
7. At the final stage, sprinkle with parmesan, drizzle with truffle oil or garnish with mushroom shavings.

Conclusion

Risotto with truffles is an exquisite gourmet dish with an extraordinary taste and aroma. Usually it is prepared on the occasion of solemn events. Ingredients may vary, but the process and serving rules always remain the same.