Hello all people by Cucinaconoi, right this moment I suggest you the recipe of the black truffle risotto. The elements we’d like for four parts are: 360 grams of superfine rice, I’ve chosen the Carnaroli, 1 litres and a half of white roux, one can find the recipe on our web site, www.cucinaconoi.it , half a glass of white wine, 40-45 grams of summer season black truffle, 30 grams of butter, 20 grams of white onion minimize finely, 20 grams of grana or grated parmesan, salt, pepper and 2-Three spoons of additional virgin olive oil.
We begin making ready the bottom of a basic risotto, so we hit the two/Three of the butter up, we add the onion and we let it wither. The onion ought to cook dinner at regulation warmth and it should not get brown. Once it’s clear, we are able to add the rice. / Let’s stir and let it warmth very nicely. / After two minutes the rice is roasted, it has utterly absorbed the seasoning and it is extremely popular, so we are able to mix it with some wine. // Let the wine evaporate …after which let’s begin cooking with the broth. // We cook dinner the risotto for about 15-16 minutes, to have it agency, including some steaming broth each time it’s absorbed by the rice. Meanwhile, we grate the truffle with a wide-hole grater. // At this level we warmth two spoons of oil up in a casserole with the left butter and we add the grated truffle. / Then we let warmth it up at a really low warmth to make the truffle launch its aroma. Once the rice is agency, we put it out and we add the truffle/ we combine nicely/ so we add the cheese/ and we mix energetically. / in order that it types the standard risotto’s cream. If obligatory we add some salt, we cowl it and we let it settle earlier than serving. Let’s full our risotto with the truffle and let’s dish it out. If you like to arrange your risotto with finer truffles, like Bianco d’Alba or Nero di Norcia, I like to recommend you to cut back their portions due to their robust aroma.
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