Truffle risotto

Clean and chop the shallots into small pieces and sauté over medium heat in a large, heavy saucepan with butter and salt.

Add rice and sauté until each grain is well coated in oil and translucent. Add the white wine a let sauté, for 1-2 minutes. Start adding the meat stock little by little, stirring constantly.

Stock quality is paramount in this recipe, so please use home made stock (put a piece of beaf, a piece of chicken, a carrot, a celery stick and an onion in simmering water and let boil for 1 hour at least)

As soon as the rice absorbs the stock , add some more, little by little and keep stirring at medium heat, until the rice is tender to the bite but slightly firm in the center. Don’t forget to check the salt, but keep in mind that parmesan cheese will add extra salt.

The rice will cook in 15-18 minutes (look at the indications on the pack).

Once the rice is cooked, to obtain a smooth and creamy risotto, remove from the heat and add  the parmesan cheese. Stir energycally for at least a minute. This is the so called “mantecatura”: one of the most important procedures to do to have a perfect creamy but not sticky risotto.

Just before serving, sprinkle with truffle shavings and serve hot. This is winter special plate cannot be considered a budget friendly dish… This risotto is perfect to be a main dish, or to be served as side with lamb and grilled meat.

Enjoy!