Rice, rice in the pot, who is the tastiest of them all?
Yeah, you guessed right, today we are going to make risotto.
But not a simple risotto, we are going to make the king: truffle risotto.
We were hesitant. It could be another scary copy & paste recipe. Even the “Minnie in the kitchen” site offers a truffle risotto recipe. By the way, the domain is free if you want to buy it…
The recipe is simple, mechanical culinary pleasure: nothing new under the pan’s lid. So, where to look for inspiration?
We decided to knock on the door of Hosteria 800 in Negrar, in the province of Verona (rice land par excellence), to ask for the perfect truffle risotto recipe, and our request has been heard.
This truffle risotto is excellent. Just look at the pics to start dreaming or, even better, cooking!
The particularity of this risotto recipe is the cheese: a sweet and buttery touch given by Monte Veronese d’Allevo Mezzano, a small milky pearl produced in the pastures of the Lessini Mountains with skim milk and aged for 3-6 months.
Ingredients for making truffle risotto with Monte Veronese
- Vialone Nano rice 300 grams
- meat broth 3 liters
- 200 grams of shallots
- a shower of Black Truffle
- 80 grams of Monte Veronese Cheese
- 45 grams of butter
- 100 grams of Parmigiano Reggiano
- salt and pepper
- 120 grams of white wine
How to make the perfect black truffle risotto
Chop a little bit of truffle and Monte Veronese cheese and set aside.
Finely chop shallots and sauté them with one spoon (15 grams) of butter in a thick-bottomed pan.
Add rice and toast for 2 minutes, stir and pour white wine, let evaporate and stir again.
Continue cooking, occasionally basting with hot broth for about 15 minutes: depends on the rice quality, so check it out, but it should be al dente, like pasta.
Keep stirring and add the broth a ladle at a time.
The secret to making great risotto is slow cooking. We don’t want to boil rice, but cook it slowly, with patience and love. Add broth only when the rice has absorbed the precedent.
Meanwhile, grate truffles and Parmigiano Reggiano.
When al dente, remove the risotto from heat, season with salt and pepper, add chopped Monte Veronese cheese and truffle, and a handful of grated Parmesan. Stir to incorporate air into the risotto and make it creamy.
Let stand for 1 minute, then serve risotto and cover with the truffle shavings.
What wine goes well with truffle risotto?
Barolo is the real deal when you deal with truffle: let’s uncork a great, old-style made Barolo, like the one from Rinaldi winery.