Truffle Risotto

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Giuliano Tartufi Truffle Paste
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Calories per serving: Approximately 350 calories

Cooking time: 30 minutes

Serving size: 2-3

Cooking Instructions:

• In a saucepan, heat the broth over medium heat and keep it warm.
• In a separate large pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
• Add the Arborio rice to the pan and stir it for a minute, ensuring each grain is coated with butter
• Begin adding the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle.
• Continue this process until the rice is cooked al dente and has a creamy texture, which should take around 20-25 minutes.
• Stir in the grated Parmesan cheese and Giuliano Tartufi Truffle Paste. Season with salt and pepper to taste.
• Garnish with fresh chopped parsley and serve the Truffle Risotto hot.

Chefs Tips:

• Use a wide and shallow pan to cook risotto, as it allows for better heat distribution and helps achieve a creamy texture.
• Keep the broth warm while adding it to the rice gradually. This helps the rice cook evenly and ensures a rich, flavourful risotto.