Recipe: Risotto with truffles
Savor a creamy risotto enhanced with truffles from the region.
INGREDIENTS
- 2 shallots
- 200g risotto rice
- 0.5dl white wine
- 0.8dl vegetable broth
- 25g truffles
- Optional: 3 tablespoons truffle oil
PREPARATION
- Sauté the shallots in butter until golden, then add the risotto rice and stir.
- Pour in the white wine and stir until it reduces.
- Gradually add the vegetable broth, stirring regularly, and cook over low heat.
- Slice the truffles over the risotto, drizzle with truffle oil (if desired), and season with pepper.
