Truffle Salt Risotto

Truffle Salt Risotto

Elevate your meal with truffle!
Simple dishes enjoyed by our family using our truffle salt.

1 cup Arborio rice
2 tbsp unsalted butter
4 cups chicken broth
1/2 cup dry white wine
1 shallot, finely chopped
1/4 cup freshly grated Parmesan cheese
1 teaspoon truffle salt
2 tbsp cream Freshly ground black pepper Chopped chives or parsley, for garnish

1. In a large saucepan, bring the broth to a boil, then reduce to low heat to keep it warm.
2. In a frying pan, melt the butter over low heat. Add the shallot and sauté until translucent.
3. Add the Arborio rice to the pan and stir to coat the grains with butter.
4. Pour in the white wine and cook until it evaporates and the wine smell disappears.
5. Add the broth, one ladle at a time, until fully absorbed before adding the next.
6. Continue adding broth and stirring for about 20 minutes until the rice is al dente and creamy.
7. Remove from heat and stir in the grated Parmesan cheese, truffle salt and cream.
8. Season with freshly ground black pepper to taste.
9. Serve the risotto hot, garnished with thin slices of raw mushroom, truffle and fresh herbs even a slice of truffle butter melted on top
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