Italian
Prep: 15 minutes | Cook: 25 minutes
4
Dificuldade:
Alta
Ingredientes
- 400g Arborio rice
- 1.2L vegetable stock
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 120ml white wine
- 60g butter
- 60g Parmesan cheese, grated
- 20g black winter truffle, shaved
- 2 tbsp olive oil
- Salt and pepper to taste
Método de Preparação
- Heat stock in a separate pan and keep warm
- Sauté onion and garlic in olive oil until translucent
- Add rice and toast for 2 minutes
- Add wine and stir until absorbed
- Add stock gradually, stirring constantly
- Cook until rice is creamy and al dente
- Remove from heat, add butter and Parmesan
- Top with shaved truffle before serving
- Add onion and garlic: 5 sec/speed 5
- Add oil: 3 min/120°C/speed 1
- Add rice: 2 min/120°C/reverse/speed soft
- Add wine: 2 min/120°C/reverse/speed soft
- Add stock: 16-18 min/100°C/reverse/speed soft
- Add butter and cheese: 2 min/reverse/speed soft
- Top with truffle before serving
Dicas
- Use fresh winter truffles when in season
- Keep stock hot throughout cooking
- Don't wash the rice before cooking
- Stir constantly for creamier texture
- Let risotto rest for 2 minutes before serving
Informação: O modo cozinhar mantém o ecra do telemóvel ativo
Avaliação
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Ingredientes pesquisados
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Tabela nutricional
| Calories | 485 |
| Protein | 12 |
| Carbs | 65 |
| Fat | 18 |
| Fiber | 2 |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo