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Black Truffle Risotto
Indulge in the opulence of this Black Truffle Risotto. This dish is the epitome of luxury, combining the creamy, nutty texture of Arborio rice with the earthy, intoxicating aroma of black truffles. Each bite carries a sophisticated depth of flavors that will transport you to the lavish dining rooms of Northern Italy, where this dish has a rich history dating back to the Renaissance era.
Ingredients
- Salt and pepper
- to taste
- Unsalted butter
- 2 tablespoons
- Parmesan cheese
- 1 cup, finely grated
- Black truffle
- 1, grated
- Chicken broth
- 6 cups
- White wine
- 1 cup
- Garlic
- 2 cloves, minced
- Onion
- 1, finely chopped
- Olive oil
- 3 tablespoons
- Arborio rice
- 1.5 cups
Instructions
- Place a large saucepan over medium heat and add the olive oil.
- Once the oil is hot, add the finely chopped onion and minced garlic. Saute until the onion becomes translucent, this should take around 5 minutes.
- Add the Arborio rice to the saucepan. Stir well so that each grain of rice is coated in the oil. Cook for an additional 2-3 minutes until the rice begins to toast slightly.
- Pour in the white wine, stirring continuously until the wine is fully absorbed by the rice.
- Begin adding the chicken broth. Add one cup at a time, stirring constantly. After each cup of broth is added, wait until it is fully absorbed before adding the next one.
- Once the rice is tender and has a creamy consistency, remove the saucepan from the heat.
- Stir in the finely grated black truffle, Parmesan cheese, and butter.
- Add salt and pepper to taste.
- Serve the risotto hot. For an extra luxurious touch, garnish with additional grated black truffle.
Tips
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- For an extra creamy risotto, stir in a splash of heavy cream just before serving.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 30 minutes Calories: 500 Fat: 20g Carbs: 60g Protein: 15g Sodium: 800mg Sugar: 3g
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