Risotto with white truffle

People: 2


  • Trufa blanca 30g
  • Arroz Carnaroli 180g
  • Chalotas 2u
  • Caldo de verduras 1l
  • Vino blanco 30ml
  • Mantequilla 75g
  • Queso parmesano 40g
  • Sal y pimienta al gusto


  • Cut the shallots very small and fry them with a little butter.
    Once cooked we add the white wine and wait for it to evaporate a little, once the sauce is dry we can add the previously heated rice, we add it little by little so that it absorbs the rice well.
    When about 15/18 minutes have passed depending on the taste of the rice and the type of grain and we notice that it is to taste, we close the heat and add the remaining butter and Parmesan cheese to give it creaminess, rectify the salt and pepper and finally grate the white truffle to suit everyone.

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