Truffle Risotto

🛒 Ingredients

• Arborio rice 80 g · 280 kcal
• Shallot 20 g · 14 kcal
• Garlic 3 g · 4 kcal
• Dry white wine 20 g · 16 kcal
• Vegetable broth 200 g · 10 kcal
• Unsalted butter 10 g · 72 kcal
• Parmesan cheese 15 g · 59 kcal
• Truffle oil 3 g · 27 kcal

👨‍🍳 Instructions

1. Heat the vegetable broth in a saucepan and keep it simmering gently over low heat.
2. In a separate large, heavy-bottomed pan, melt half of the butter over medium heat, then add the finely chopped shallot and sauté until softened and translucent, about 3-5 minutes.
3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Add the Arborio rice to the pan and toast it for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
5. Pour in the dry white wine and stir until it has completely evaporated, scraping any bits from the bottom of the pan.
6. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Wait for each addition to be almost fully absorbed by the rice before adding the next.
7. Continue this process for about 18-20 minutes, or until the rice is al dente (cooked through but still firm to the bite) and the risotto is creamy.
8. Remove the pan from the heat. Stir in the remaining butter and grated Parmesan cheese.
9. Drizzle in the truffle oil, or shave fresh truffle over the top, then season with salt and freshly ground black pepper to taste. Serve immediately.