- 200g arborio rice.
- 1 small truffle (and possibly a little truffle juice box).
- 3 shallots.
- 30 g of butter.
- 1/2 liter of chicken stock.
- 1.5 dl olive oil.
- 1 dl dry white wine.
- salt and pepper.
Prepare the broth (water + bouillon default poultry bouillon cube true home). The keep warm .
Peel and finely chop 3 shallots .
Pour 10 ml oil in a casserole, add the finely chopped shallots and the sweat about 2 minutes without coloring. Mix .
Add rice (do not wash the above, it would lose its starch!) .
Although coat of fat.
Cook about 2, 3 minutes. The rice should become translucent and do not color .
Add the white wine and let it evaporate. Do not stop stirring .
Stir while the stock one ladleful of rice leaving time to absorb the liquid .
It takes about 20 minutes of cooking. Taste the progressively after 17 minutes of cooking to check texture of rice (cooked al dente or more: it depends on tastes) .
At the end of cooking, add the butter. this will give the creamy side to this dish, truffle juice and the finely cut truffles into fine chips ..
Notes: Please note we can not say it enough, the risotto is easy to succeed, but it needs to be addressed constantly. No way to chat with friends while he cooked !!!! This recipe fits all risotto recipes (with porcini mushrooms, peas, ham, according to the imagination!). Use only round rice, parboiled rice does not give good results. This recipe is for 6 people on entry, but 4 resistance dish. Recommended wines:: white wine from the same family as the one used. Chablis, Alsace white wine are great too.