Risotto with truffles

risotto con tartufi

Risotto with truffles

(Ingredients  for 6 persons)

400 g round rice such variety Arborio
1 onion, finely chopped
50 g butter
2 dl white wine
1.5 liters chicken stock
75 g freshly grated cheese Caciotti Rustegu al Tartufo
salt and pepper to taste

In a deep saucepan, melt the butter and finely chopped onions let simmer until transparent. Add the rice and stir around for about 5 minutes, until rice grains are opalescent and hot (but no onions or rice may be brownish in color!). Then gradually add the wine and broth. Always wait until rice absorbs the liquid and swells, before adding another spoonful and do not stop stirring. Continue like this until all the broth and wine are added. The whole process usually takes about 20 minutes.  The rice should have a creamy consistency, but must not be hard or overcooked to mush. Garnish with cheese Caciotti Rustego al tartufo and serve.

 

Caciotti Rustegu al Tartufo is a mild Italian cheese flavored with truffles.

Advertisements