White Alba Truffle Risotto
White Alba Truffle Risotto
Plantin Kaviari
4
10 minutes
25 minutes
Italian
Main Course
Easy
This silky risotto bianco is enriched with butter, Parmesan and Plantin White Truffle Olive Oil, then finished with fine shavings of fresh Alba White Truffle. Its aromatic profile is delicate yet distinctive, with notes reminiscent of hazelnut, aged cheese and gentle garlic over a warm, deeply savoury finish.
Ingredients
- 300 g Carnaroli rice
- 1 shallot, finely chopped
- 80 g unsalted butter, divided
- 1 litre light vegetable stock, kept hot
- 100 ml dry white wine
- 60 g Parmesan, finely grated
- 1 tbsp Plantin White Truffle Olive Oil, plus a few drops to finish
- Fine sea salt and freshly ground black pepper, to taste
- 15–20 g fresh Alba White Truffle, for fine shavings
- A few chives, finely snipped, optional
Directions
Soften the shallot: Melt half of the butter in a wide, heavy-based pan over medium-low heat. Add the shallot and cook gently for 2–3 minutes, until softened but not coloured.
Toast the rice and reduce the wine: Add the rice and stir for 1–2 minutes, until the grains are hot and lightly translucent around the edges. Pour in the white wine and let it reduce until almost fully absorbed.
Cook the risotto: Add the hot stock one ladle at a time, stirring regularly. Allow each addition to absorb before adding the next. Continue for 18–20 minutes, until the rice is creamy and al dente. The finished risotto should remain loose enough to flow gently across the plate.
Finish the risotto: Remove the pan from the heat. Add the remaining cold butter, Parmesan and White Truffle Olive Oil. Stir vigorously until the risotto is glossy, loose and creamy. Add a splash of hot stock if needed. Do not return the risotto to the heat after adding the truffle oil.
Shave and serve: Season carefully with fine sea salt and freshly ground black pepper. Divide immediately among warm, shallow bowls. Finish each portion with a few drops of White Truffle Olive Oil and fine shavings of fresh Alba White Truffle. Serve without delay.
