Risotto with white truffle

Risotto with white truffle
Cooking Time: 10 minutes
Recipe Category: Italian cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

Risotto is the perfect canvas for white truffle. In this elegant recipe, Carnaroli rice is slowly cooked with vegetable stock, shallots, and white wine until it reaches a creamy consistency, enriched with butter and Parmesan. The star of the dish is the fresh white truffle from Laumont, shaved just before serving to add an aromatic, luxurious finish.

  • Keywords:
  • White truffle risotto,
  • Laumont fresh truffle
Nutritional values ​​of risotto
  • Calories: ~850 kcal
  • Protein: ~17 g
  • Carbohydrates: ~90 g
  • Fat: ~45 g
  • Fiber: ~3 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the risotto with white truffle

Fresh white truffle to taste
Carnaroli rice 180 g
Shallots 2 units
Vegetable broth 1 l
White wine 30 g
Butter 75 g
Parmesan cheese 40 g
Salt and pepper to taste

Step-by-step to make the risotto with white truffle

  1. Finely chop the shallots and sauté them with a bit of butter.
  2. Once cooked, add the white wine and let it reduce slightly. When the sofrito has dried, gradually add the preheated rice, allowing it to absorb the liquid well.
  3. After about 15–18 minutes, depending on the grain and desired doneness, turn off the heat and add the remaining butter and Parmesan cheese to give it creaminess. Adjust with salt and pepper, and finally grate white truffle on top to taste.

Total preparation time: 30 minutes

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