Associazione Strada del Tartufo Mantovano

white truffle risotto

4 servings


11 oz or 320 g Carnaroli rice

1 onion, finely chopped

3 oz or 80 g of unsalted butter

freshly grated Parmigiano Reggiano

meat stock

white wine

white truffle



 In a saucepan warm half the butter and sauté the onion over low heat until translucent. Add the rice, raise heat a bit and toast it for 2 minutes, stirring it.

When the sauce is absorbed, add some wine and let it reduce, start adding the boiling stock. Some minutes before the end of cooking, stir in grated parmigiano reggiano.

Remove the risotto from the heat when it is still “al dente”, about 18 minutes and add butter stirring it. Cover it and let it rest for a couple of minutes. Serve it hot with truffle shavings.


In evidenza