Risotto al Tartuffo, Italian white truffle risotto
¼ cup extra virgin olive oil
1 medium Vidalia onion, finely chopped (approximately one cup)
1 quarter fennel, finely chopped
1 stalk celery, finely sliced
2 cups short grained rice such as Arborio, Vialone Nano, Carnaroli
1/2 cup dry white wine
4-5 cups hot Parmesan broth (Recipe on this site) or vegetable broth
4 Tablespoons sweet butter
½ cup fresh grated Parmigiano-Reggiano cheese
Salt and pepper, to taste
1 ½ oz fresh white truffle, freshly sliced at the last minute
1. Add Parmesan broth to a pot and bring to a simmer.
2. Heat olive oil in a medium sized skillet over a medium flame.
3. Add the chopped onion, fennel and celery and cook until translucent but not browned, around 8-10 minutes.
4. Add the rice and stir for 3-4 minutes until toasted.
5. Add wine and stir carefully. Cook until liquid is almost absorbed.
6. Continuing to stir, add a ladle at a time of the Parmesan broth to the mixture. Right before the liquid is absorbed, add more liquid.
7. Cook until rice is creamy but still al dente. Once you add the rice, the whole process should take 18-20 minutes.
8. Remove from the heat, add butter and Parmigiano cheese and last ladle of liquid. Stir thoroughly. Should you need more liquid, use warmed water.
9. Season with salt and pepper.
10. Serve in heated bowls.
11. With a truffle slicer or sharp knife, shave thin slices of truffle. Sprinkle on the rice. Distribute fairly!
12. Serve a bowl of additional grated cheese.
Serves: 6-8 portions
Wine Recommendations: Lightly oaked Chardonnay from France or California; Marsanne; Dry Riesling from Alsace or Rheingau. Old wines work particularly well with truffles. For reds, an aged Nebbiolo, either Barbaresco or Barolo, is delicious as are older Burgundies.