Black truffle risotto with Carnaroli rice

Treat yourself and your guests to a luxurious and flavorful truffle risotto, perfect for special occasions. This recipe for black truffle risotto with Carnaroli rice combines the creamy texture of classic Italian risotto with an intense flavor of truffle.

With ingredients such as Tartuffi Jimmy truffle oil and fresh Parmesan cheese, each bite becomes an experience in itself. The risotto is simple to make, but requires loving attention to achieve the perfect consistency. Follow our step-by-step recipe and have a taste experience that brings an authentic Italian delicacy into your kitchen.

Ingredients:

• 300 g Carnaroli rice with black truffle
• 1 liter vegetable or chicken stock (keep warm)
• 1 small onion, finely chopped
• 2 tbsp butter
• 1 dl dry white wine (optional)
• 50 g freshly grated Parmesan cheese
• 1 tablespoon Tartuffi Jimmy truffle oil
• Salt and freshly ground pepper
• Fresh parsley for garnish

Instructions:

1. Prepare the broth : Heat the broth and keep it on low heat. Using hot broth makes the risotto creamy and uniform.

1. Fry the onion : In a large, deep pan, melt 1 tablespoon of butter over medium heat. Add finely chopped onion and cook slowly for 5-6 minutes until soft and translucent. This gives a deep flavor to the risotto.

1. Toast the rice : Pour the Carnaroli rice into the pan and stir for 1-2 minutes until the rice is slightly translucent around the edges. If you are using white wine, pour it in now and let it evaporate. This step helps the rice absorb the broth evenly.

1. Add broth a little at a time : Add a ladleful of hot broth and stir until the rice has absorbed all the liquid. Continue adding stock one ladle at a time, stirring, until the risotto is creamy and the rice is tender, approx. 18-20 minutes. Keep an eye on the rice - it should be al dente, i.e. tender, but with a light bite.

1. Finish with butter, parmesan and truffle oil : When the rice is ready, remove the pan from the heat and add the remaining butter, parmesan and Tartuffi Jimmy truffle oil. Stir gently until everything is melted and the risotto is creamy.

1. Taste and garnish : Season the risotto with salt and freshly ground pepper. Arrange on plates and garnish with a little chopped parsley and possibly an extra drizzle of truffle oil.

Tips for a Perfect Truffle Risotto

• Using hot ingredients : Keep both the broth and the rice warm so that the risotto is cooked evenly.

• Stir often : Stir constantly to release the starch in the rice, which gives the risotto its characteristic creamy texture.

• Add a little cooking water if it becomes dry : Risotto should be soft and almost liquid, so don't be afraid to adjust the consistency along the way.