Truffle Risotto with Tartufata and Truffle Oil

Truffle Risotto with Tartufata and Truffle Oil

Ingredients:

  • 300 g Arborio rice
  • 1 small onion (finely chopped)
  • 1 liter vegetable stock (kept warm)
  • 1/2 cup dry white wine
  • 2 tablespoons Manjares de la Tierra Tartufata 5% T. Aestivum, Olive Oil
  • 3 tablespoons Elizondo Luxury Black Truffle
  • 50 g grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • 20 gr Fresh Tuber Melanosporum Black Truffle

Preparation:

  1. Sauté the onion in 2 tablespoons until translucent.
  2. Add the rice and stir to coat. Pour in the white wine and cook until it evaporates.
  3. Gradually add the warm stock, one ladle at a time, stirring constantly until the rice is creamy and cooked through.
  4. Stir in the tartufata, remove from heat, and finish with an extra drizzle of Elizondo Luxury Black Truffle Oil. Optionally, garnish with grated Parmesan.
  5. Garnish with thin slices of fresh Tuber Melanosporum black truffle.
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