White Truffle Risotto

Servings

4 servings

Timing

Prep time: 5mins, Cooking time: 25mins, Total time 30mins   

Notes / tips

• Parmesan cheese can be replaced with Pecorino or Cornish Kern cheese
• Use a good ready-made vegetable stock - Waitrose is a good option 

Ingredients

• 1 Jar TRUBEL White Truffle Butter, room temperature 
• 300 g of Carnaroli risotto
• 1 small white onion, finely chopped
• 4 large spoons of olive oil
• 25 cl of white wine
• 1 liter of vegetable stock
• 100 g of grated parmigiano
• 100 g of mascarpone

Method:

1. Bring the vegetable stock to a boil in a pan and set aside. 
2. Heat 2 tbsp olive oil in a shallow saucepan over a medium heat.
3. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
4. Tip the risotto rice into the pan and cook for 1 min. Pour over a the wine and let it bubble to nothing so the alcohol evaporates.
5. Keep the pan over a medium heat and pour in a quarter of the vegetable stock. Simmer the rice, stirring very often, until the rice has absorbed all the liquid.
6. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
7. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water.
8. Take the pan off the heat, add a 140g jar of TRUBEL White Truffle Butter, the Parmesan and Mascarpone cheeses.
9. Stir until all ingredients are incorporated, finish with 3 large spoons of olive oil and season to taste. 

Remember this: White truffle risotto with TRUBEL white truffle butter is epic. It’s heavenly.