Creamy Truffle Risotto
The perfect meal for a cozy night a home: rich ready-to-cook risotto paired with a white truffle oil, it's a match made in heaven!
Image & recipe curtesy of gli Aironi
Ingredients
White Truffle Oil by Giuliano Tartufi
Extra Virgin Olive Oil
Splash of white wine
700ml hot water
Salt, to taste
1 tbsp butter
Taralli, crushed (optional for garnish)
Instructions
Pour risotto mix in a large frying pan with a drizzle of extra virgin olive oil. Stir constantly for a minute or until the rice begins to toast.
Add the splash of white wine and let it fully evaporate.
Gradually add 700ml of hot water and continuously stir until fully absorbed. (About 15 minutes)
Add salt to taste and butter and stir well for about another minute, remove from heat and serve.
Finish the risotto with a drizzle of the white truffle oil. Garnish with crushed taralli for an added crunch.