Risotto Al Tartufo Bianco Recipes
RISOTTO AL TARTUFO BIANCO
Steps:
- Broth: 1) Heat 16 cups water in a saucepan to boil 2) Add vegetables and meat 3) Gently simmer for three hours uncovered, strain into clean pot and set aside Risotto: 1) heat 5 cups broth to a simmer 2) Heat the oil in a saucepan over low heat, add shallot and cook, stirring until soft. Do not let brown 3) stir in rice and toast over medium heat for about 2 minutes, do not let brown 4) add the wine and continue stirring until absorbed 5) Add 2 cups broth to cover the rice, reduce heat, and stir until absorbed. Continue adding broth until rice is al dente and creamy, about 15-18 minutes one cup at a time 6) Remove from heat and beat in the butter; stir in the cheese and season to taste with salt 7) Serve on a warm flat plate ahd shave paper thin pieces of truffle over the top
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