Risotto with Burgundy Truffles Recipe
There's nothing quite like a warm and comforting bowl of risotto on a chilly evening, and when you add Burgundy truffles to the mix, it takes the dish to a whole new level of decadence. Here's a cozy recipe for Burgundy truffle risotto that's sure to warm you up from the inside out:
- 4 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp truffle oil
- Salt and pepper, to taste
- Fresh Burgundy truffles, shaved or grated, for garnish
In a medium saucepan, bring the chicken or vegetable broth to a simmer and keep it warm over low heat.
In a separate large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the Arborio rice to the pan and stir to coat it with the oil. Cook for about 2 minutes, until the rice is lightly toasted.
Pour in the white wine and stir until it's absorbed by the rice.
Begin adding the warm broth to the rice, one ladleful at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. Continue until the rice is cooked to your desired level of tenderness (usually around 20-25 minutes).
Stir in the Parmesan cheese, butter, and truffle oil until everything is well combined and the risotto is creamy and smooth. Season with salt and pepper to taste.
To serve, ladle the risotto into bowls and top with shaved or grated Burgundy truffles. The aroma of the truffles will fill the air and add an extra layer of decadence to this cozy and comforting dish.
So, whether you're looking for a cozy dinner for two or a special meal to share with friends, this Burgundy truffle risotto recipe is the perfect choice. Savor the flavors and enjoy the warmth of this comforting dish!