Creamy Italian Risotto with Black Truffle and Parmesan
A Luxurious Italian Delight
Savor the richness of creamy risotto infused with the earthy aroma of black truffle and the sharp, nutty essence of Parmesan cheese.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Risotto
For the Flavor Base
For the Finish
For Seasoning
Preparation
Preparing the Flavor Base
Heat fats
Heat the olive oil and butter in a large pan over medium heat.
Sauté onion
Add the chopped onion and sauté until translucent.
Cook garlic
Stir in the minced garlic and cook for another minute.
Preparing the Risotto
Toast rice
Add Arborio rice to the flavor base and stir to coat each grain.
Deglaze with wine
Pour in the white wine, stirring continuously until absorbed.
Add stock gradually
Gradually add warm chicken stock, one ladle at a time, stirring until absorbed before adding more.
Use a wooden spoon to stir the risotto for the perfect creamy consistency.
Cooking Process
Simmering the Risotto
Gradually add the chicken stock while stirring to maintain even cooking.
Incorporating the Cheese
Stir in Parmesan and mascarpone once rice is creamy and al dente.
Adding the Truffle
Gently fold in freshly shaved black truffle just before serving for maximum aroma.
Plating & Serving
Creamy Italian Risotto with Black Truffle and Parmesan
Creamy Italian Risotto with Black Truffle and Parmesan
Plating the Risotto
Spoon the risotto onto warm plates, ensuring a smooth mound with neat edges.