Risotto al Tartufo
This Risotto al Tartufo is a decadent and creamy dish, featuring the luxurious combination of Arborio rice, Taleggio cheese, and the earthy aroma of truffles. The Taleggio cheese melts beautifully into the rice, adding richness and depth to each bite. With the infusion of truffle oil, this gourmet dish offers an elegant balance of flavor, making it a perfect choice for a special Italian dinner.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 medium onion finely chopped
- 2 tablespoons olive oil
- ½ cup dry white wine
- 1 cup Taleggio cheese diced
- 2 tablespoons truffle oil
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
- Parmesan cheese grated for serving
Instructions
- Prepare the Broth: In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
- Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes.
- Cook the Rice: Stir in the Arborio rice and toast for 1-2 minutes. Pour in the white wine and cook until absorbed.
- Add Broth Gradually: Begin adding the warm broth, one ladle at a time. Stir frequently and let the liquid absorb before adding more. Continue for about 18-20 minutes until the rice is creamy and al dente.
- Incorporate Cheese and Truffles: Remove from heat and stir in the diced Taleggio cheese until melted. Add the truffle oil and season with salt and pepper.
- Serve: Spoon the risotto into bowls, garnish with fresh parsley and grated Parmesan cheese.
Notes
For the best flavor, use high-quality truffle oil. This will infuse your risotto with an authentic earthy truffle aroma. Taleggio cheese offers a creamy and slightly tangy flavor that complements the truffles beautifully. If unavailable, substitute with another soft, creamy cheese like Brie. You can also add fresh truffle slices for a more luxurious finish. Serve this risotto as a main dish, or pair it with a simple side salad and a glass of white wine.