Prosecco risotto with black truffle
Prosecco risotto with black truffle is a a refined dish very simple to prepare. The scent of the truffle accompanies the risotto with parmesan creaminess.
Ingredients for the prosecco risotto with black truffle (4 people)
- 0.88 pounds of carnaroli rice;
- 0.17 pounds of black truffle;
- 40 cl. of prosecco wine;
- 0.11 pounds Parmesan Cheese;
- ½ onion;
- extra virgin olive oil to taste;
- Salt and black pepper.
Ingredients for the broth:
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Preparation of prosecco risotto with black truffle
Cook the vegetable broth by placing the carrot, the onion cut in half, the celery, and the sprig of parsley in a saucepan. Fill the pot with water, add a pinch of salt and a drizzle of extra virgin olive oil. Boil the broth for 30 minutes.
Chop the half onion and place in a pan with a drizzle of extra virgin olive oil and a sprinkling of chili.
When the onion starts to fry, add the carnaroli rice. Let the rice toast, taking care to mix it regularly so as to flavor it with the onion sauté.
Pour the sparkling wine letting it evaporate with moderate flame. Cook the rice as indicated in the package, adding the vegetable broth a little at a time.
Add the Parmesan cheese and stir the risotto to obtain a good creaminess before finishing cooking.
Use the truffle-slicer or alternatively use a very sharp knife and slice the truffle. Add the thinly sliced truffle to the risotto.
Keep a piece of the truffle to grate it directly on the plate.
Taste the risotto and check the cooking level, add more salt if necessary.
Our first course is now ready to be served. grate more black truffle on top.