Parmesan & Summer Truffle Cream Risotto

person(s)

Ingredients

Others ingredients

300 g Arborio rice (special for risotto)
1 shallot
10 cl dry white wine
1 L hot chicken or vegetable broth
20 g butter
30 g grated Parmesan (optional, as the cream already contains some)
salt, pepper
For finishing: Parmesan shavings, fresh herbs (flat-leaf parsley, chives), or a drizzle of truffle oil.

1
Sauté the finely chopped shallot in a pan with olive oil until it becomes translucent.
2
Add the rice and toast it for 2 minutes, stirring well.
3
Pour the white wine and let it evaporate completely.
4
Cooking the risotto: add the hot broth, one ladle at a time, waiting for the rice to absorb it before adding more. Cook for about 18 minutes.
5
Stir in the summer truffle Parmesan cream off the heat, along with the butter. Mix until the risotto is creamy. Adjust seasoning with salt and pepper.
6
Serve hot with a few Parmesan shavings and a drizzle of truffle oil to enhance the flavor.