Ingredients (x4):
- 360 g Carnaroli rice
- 1 liter vegetable broth (kept warm)
- ½ small onion, very finely chopped
- 40 g butter (divided)
- 120 ml dry white wine
- 50 g Parmigiano Reggiano, grated with a Microplane
- 1 small black truffle (Uncinato variety)
Procedure:
I start by dry-roasting the Carnaroli rice with no fat in the pan: it’s ready when the grains are hot to the touch and translucent. I then add the white wine and let it evaporate. In the meantime, in a medium saucepan, I bring the vegetable broth to a gentle simmer over low heat.
In a separate pan, over very low heat, I cook the finely chopped onion with a tablespoon of butter. I start adding the broth to the rice one ladleful at a time, stirring gently, waiting until the liquid is mostly absorbed before adding the next ladle of broth.
I continue this process, adding more broth as the rice absorbs it, for about 15 minutes. The rice will be ready when the grains are not al dente anymore, but not too soft either!
Off the heat, I stir in the rest of the butter, a good amount of freshly ground black pepper and the grated Parmigiano Reggiano cheese. Taste for salt, adding more if needed. Then I give it a quick stir, then I let risotto rest for a couple of minutes.
I finish my lovely risotto by shaving the truffle on top – a truffle slicer is ideal, but it can be replaced by a mandoline on a razor-thin setting.
