A classic risotto bianco, finished with white truffle butter and Parmigiano. The butter melts slowly and carries its aroma through every grain of rice.
Servings: 4 servings · Time: 30 min
Ingredients
- 320 g risotto rice (Carnaroli or Arborio)
- 1 shallot, finely diced
- 2 tbsp olive oil
- 100 ml dry white wine
- About 1 l hot vegetable stock
- 40–50 g White truffle butter, 175 g (Luck Pilze)
- 50 g Parmigiano Reggiano, freshly grated
- Salt
Method
- Gently cook the shallot in the olive oil over medium heat until translucent.
- Add the rice and toast it for about 2 minutes, stirring, until the grains look glassy.
- Pour in the white wine and let it evaporate completely.
- Add the hot stock a ladle at a time, just enough to cover the rice, stirring often. After 16–18 minutes the rice should be creamy but still al dente.
- Take the pan off the heat, leave it for a minute, then beat in the truffle butter and the Parmigiano.
- Cover and rest for 2 minutes, season with salt and serve straight away.
Our tip
Use the truffle butter straight from the fridge: stirred in cold, it makes the risotto especially creamy. A small piece on top will melt at the table.
