Stefano Manfredis Risotto With Black Truffles Butter And Parmesan Recipes

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RISOTTO WITH PARMESAN AND BLACK TRUFFLES



Risotto with Parmesan and Black Truffles image

The Risotto with Parmesan and Black Truffles recipe out of our category mushroom! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 40m

Yield 4

Number Of Ingredients 10

2 shallots
50 grams butter
250 milliliters dry white wine
250 grams Arborio rice (such as arborio, Ribe, Baldo depending on preference)
800 milliliters Chicken broth
75 grams Double cream
100 grams Parmesan
salt
freshly ground peppers
20 grams fresh black Truffle (more or less as desired)

Steps:

  • Peel shallot and cut into small cubes. In a pot, heat butter until foamy and sauté the shallots until soft, then pour in a little wine and bring to a boil. Add the rice and cook, stirring, for 2 minutes. Add remaining wine, cook until almost completely evaporated while stirring, then pour in some chicken broth and simmer while stirring, until the rice has absorbed the broth. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
  • Stir double cream and 50 grams (approximately 1 3/4 ounces) grated Parmesan cheese into the finished risotto. Season with salt and pepper. Divide risotto among warmed plates. Grate the truffleand the remaining Parmesan and sprinkle over the risotto before serving.

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