This simple recipe from Montreal’s Fiorellino is the perfect excuse for gobling up in-season truffles.
Risotto al Parmigiano e Tartufo
250gIl Riso Acquerello risotto
1⁄2 red onion, diced
2l mushroom broth
20g white truffle
Sweat onion at low temperature for about 2 minutes in olive oil.
Add rice and stir for 45 seconds.
Add wine to deglaze and let simmer.
Add 150 ml of mushroom broth at a time and keep stirring until reduced and repeat process until rice is cooked, roughly 15-20 mins.
Once rice is cooked (al dente), add butter, olive oil, salt and Parmigiano-Reggiano. Continue stirring until creamy.
Plate risotto on a flat plate and spread out as much as possible to stop the cooking process.
Slice truffle over risotto, drizzle more olive oil and enjoy!