For 2 persons - Preparation time : about 30 minutes
- ½ cup of Carnaroli Acquerello risotto rice
- 1 onion
- 2 tbsp of olive oil
- 2 beef stock cubes
- ½ glass of white wine
- 1 tbsp of white truffle puree
1- Peel, rinse and finely chop the onion.
2- To prepare the stock : boil 1L of water and add two little stock cubes to the simmering water. Keep the broth over low heat during the whole preparation of the risotto, so that it remains hot as you progressively add it to the pan.
3- Pour 2 tbsp of olive oil and a small knob of butter in a pan. Let it melt over low heat. Then, brown your chopped onion for a few minutes.
4- Add the risotto rice in a non-stick pan and brown it during 2 minutes, under high fire, until the grains become transluscent.
5- Reduce the fire, pour a first ladle of broth and slowly stir to soak the rice.
6- Add half a glass of white wine and keep stiring until complete absorption.
7-Keep stiring and basting the risotto with broth ladles. Repeat several times, and don’t stop stiring over low heat. This step must last 15 to 20 minutes, and keep an eye on your risotto, the rice grains mustn’t catch on the stove.
8- Now, the risotto must be tender and thick. Remove it from the heat and add white truffle puree. You don’t have to add much, white truffle is very tasty. Stir the risotto to distribute the truffle.
9- Generously sprinkle the risotto with parmesan and add salt and pepper. A few more drops of broth, you stir one last time and your white truffle risotto is ready !