Boletus and asparagus risotto with black truffle

Boletus and asparagus risotto with black truffle
Cooking Time: 25 minutes
Recipe Category: Italian cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

This refined risotto balances the earthy aroma of rehydrated Boletus edulis with the freshness of green asparagus and the unmistakable aroma of Laumont black truffle. The truffled butter and Parmesan bring creaminess and depth to this elegant seasonal dish.

  • Keywords:
  • Risotto,
  • boletus,
  • black truffle
Nutritional values risotto
  • Calories: ~2150 kcal
  • Protein: ~46 g
  • Carbohydrates: ~265 g
  • Fat: ~95 g
  • Fiber: ~18 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the boletus and asparagus risotto with black truffle

350 gr. of risotto rice
30 g butter
2 medium onions
½ leek
10 green asparagus
40 gr. of dried Boletus edulis
2 L of chicken or vegetable stock
30 g truffled butter
70 gr. Parmesan cheese
25 gr. of black truffle
Salt
Olive oil

Step-by-step to make the boletus and asparagus risotto with black truffle

  1. First of all, hydrate the boletus edulis with hot water for 6 hours.
  2. Heat a frying pan and add the butter. Cut the onion and leek into small pieces and add them to the pan. Then add the chopped asparagus and the boletus edulis. Once everything is in the pan, turn up the heat. Stir for approximately 3 minutes.
  3. Heat the stock in a saucepan to bring it to the boil.
  4. Add the rice to the pan and continue stirring for a further 1 minute without browning too much.
  5. Then add a little of the stock as the rice needs it and stir continuously. Repeat this action for after 15 minutes, when the rice will be cooked.
  6. Add the truffled butter and stir vigorously to distribute it evenly.
  7. Add the grated Parmesan cheese and continue to butter the rice.
  8. Finally, serve and slice the black truffle on top. Bon appetite!

Total preparation time: 6 hours 35 minutes

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