Recipe of Truffle Risotto

Join me and let's see how to make Truffle Risotto

Instructions:

Step 1
• In a saucepan, warm the chicken or vegetable broth and keep it simmering on low heat.
Step 2
• In a large skillet or saucepan, heat the truffle oil over medium heat. Add the chopped shallots and sauté until they become translucent.
Step 3
• Add the Arborio rice to the skillet and cook, stirring constantly, for about 2 minutes until the rice is well coated with the truffle oil and the edges turn translucent.
Step 4
• Pour in the white wine and stir until it's mostly absorbed by the rice.
Step 5
• Begin adding the hot broth, one ladle at a time, stirring continuously. Wait for each addition of broth to be absorbed before adding more. Continue this process until the rice is al dente, which should take about 18-20 minutes.
Step 6
• Stir in the truffle paste or minced fresh truffles, grated Parmesan cheese, and unsalted butter. Season with salt and black pepper to taste.
Step 7
• Remove the skillet from heat, cover it, and let it rest for a few minutes to allow the flavors to meld.
Step 8
• Serve the Truffle Risotto hot, garnished with chopped fresh parsley. Optionally, drizzle a bit of truffle oil and add extra Parmesan cheese for an even more indulgent experience.