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Midnight Truffle Risotto

Servings: 2

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 1 cup Arborio rice
  • 2 small Black truffles
  • 2 tbsp Olive oil
  • 1 cup White wine
  • 0.5 cup Parmesan cheese
  • 4 cup Chicken stock
  • 2 cloves Garlic
  • 2 tbsp Butter
  • to taste Salt and pepper

Instructions:

  1. Heat the olive oil in a pan, add the finely chopped garlic and saute until golden brown.
  2. Add the Arborio rice to the pan and stir until the grains are coated with the oil.
  3. Pour in the white wine and let it simmer on medium heat until the wine is fully absorbed by the rice.
  4. Add 1 cup of warm chicken stock to the rice and stir until it is absorbed. Repeat this step until all the stock has been used, this should take around 20 minutes.
  5. Grate in the Parmesan cheese and stir until fully combined. Season with salt and pepper.
  6. Finally, thinly slice the black truffles and sprinkle them over the risotto. Add the butter and let it melt for a minute before serving.