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🍽️ Creamy Risotto with Parmesan and Black Truffle

461 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 50 g butter
• 250 ml dry white wine
• 250 g risotto rice (e.g. Arborio, Ribe, Baldo depending on preferences)
• 800 ml vegetable broth
• 100 g Parmesan
• salt
• pepper
• 20 g fresh black truffles (more or less to taste)

Instructions

1. 1. Peel the shallots and cut them into very small cubes.
2. 2. Melt the butter in a pot.
3. 3. Sauté the shallots in the butter until translucent.
4. 4. Deglaze with a little wine and bring to a boil.
5. 5. Add the rice and stir continuously for 2 minutes.
6. 6. Pour in the remaining wine.
7. 7. Stir until the wine is almost completely absorbed by the rice.
8. 8. Add some vegetable broth and simmer until the rice has absorbed the liquid.
9. 9. Add small amounts of broth one by one, stirring until each amount is absorbed.
10. 10. Repeat this process until the rice is cooked after about 20 minutes.
11. 11. Grate 50 g of Parmesan and stir it into the finished risotto.
12. 12. Season the risotto with salt and pepper to taste.
13. 13. Serve the risotto on pre-warmed plates.
14. 14. Clean the truffles with a brush.
15. 15. Grate the remaining Parmesan over the risotto.
16. 16. Place the cleaned truffles on top as a garnish.

Nutrition per serving

• kcal: 461
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 49 g