Truffle Risotto Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Let me show you my truffle risotto recipe.
The simple Italian rice dish comes with a fine main ingredient and makes gourmet hearts beat faster.
It works fully simple, really now, few ingredients merge into a wonderful dish.
Lunch or dinner, it’s up to you.
Abundant photos of the preparation steps make this tutorial safe.
Table of Contents
1. Recipe Truffle Risotto
Guidance and translation from chef Thomas Sixt.
Total Time 35 Min.
Simple and clear instructions for the preparation of truffle risotto.
|50||ml||dry white wine|
|450||ml||concentrated vegetable broth|
|4||pinches||black ground pepper|
|some||brown can sugar|
Get the ingredients ready in the kitchen.
Weigh risotto rice.
Add risotto rice to the pot with some olive oil and a little butter and heat.
Sauté rice until colorless.
White wine complement
Deglaze rice with white wine.
Pour risotto rice with broth and cook, stirring.
Risotto-Zubereitung stets flüssig halten.
Finely slice the truffle from the jar with the slicer. Add the truffle water to the risotto.
Divide the sliced truffle:
–> Put some nice slices extra for the decoration of the plate.
–> Prepare the rest of the truffle for the risotto.
Season risotto with nutmeg.
Season risotto with salt, pepper, a little sugar.
Parmesan fresh and grate finely.
Finish truffle risotto
Add Parmesan cheese, butter, olive oil and truffle to risotto cooked well al dente and stir until creamy.
Arrange the truffle risotto:
–> The risotto should melt creamy on the plate.
–> Decorate with truffle slices and finely plucked parsley.
–> Drizzle with olive oil or black truffle oil before serving.
Serve quickly, bon appétit!
2. Calories and Nutritional Values
3. Ingredients Overview Truffle Risotto
I present you the ingredients today in a gallery:
4. More Risotto Recipes
In the category Risotto Recipes you will find all my already published recipe ideas. A selection:
Comments, Cooking Questions and Answers
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