Creamy Truffle Risotto with White Alba Truffle — Risotto al Tartufo Bianco Piemontese
The Piedmontese celebratory plate of Carnaroli risotto cooked simply in shallot, butter, white wine, and stock, then finished tableside with generous shavings of fresh white Alba truffle for the most legendary truffle dish in Italian cooking.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Brush white truffles clean with a soft brush; set aside. Finely chop shallot. Grate Parmigiano Reggiano. Keep stock simmering on a back burner. Measure wine, salt, pepper, and butter portions.
Saute
Heat olive oil and 20g butter in a wide pan over medium heat 1 minute until foaming. Add shallot, cook 4 minutes until soft and translucent without browning, stirring occasionally.
Toast
Add rice to the pan, stir constantly 90 seconds until grain edges turn translucent and rice feels hot—the tostatura is critical for texture.
Build
Pour wine into the rice, stir 90 seconds until fully absorbed. Begin adding hot stock one ladleful at a time, stirring constantly and waiting until mostly absorbed before adding the next.
Simmer
Continue adding stock over 16 to 18 minutes, stirring frequently, until rice is al dente with a gentle bite at centre and risotto flows when shaken (all'onda).
Finish
Off the heat, beat in remaining 40g butter, Parmigiano Reggiano, salt, and white pepper. Stir vigorously 30 to 45 seconds for mantecatura until silky and emulsified. Rest covered 1 minute.
Plate
Pour risotto into two warm wide shallow bowls. Shave fresh white Alba truffle generously over the hot risotto at the table. Serve immediately while aroma is at its peak.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.